A blog by ordinary people about living an extraordinary life
Sometimes you just have a craving for breakfast for dinner. This past weekend Meg got the craving for pancakes. Not just any pancakes though. She wanted lemony blueberry pancakes. We had seen the recipe in Ree Drummond’s new Pioneer Woman cookbook (which we gave to my mom on Mother’s Day, cooking is family tradition). Surprisingly I did have cake flour on hand (which makes these pancakes much lighter than traditional flour), but I did not have evaporated milk (we used coconut milk, but certainly any milk would work) and I omitted the butter. Even without the extra butter in the pancake batter, these were still a big hit. The recipe makes about 15 pancakes too, so there are some in the fridge in case the craving comes back!
In a large bowl combine the flour, salt, baking powder and sugar.
In a smaller bowl, combine the milk, lemon juice, egg, lemon zest and vanilla.
Add the wet ingredients into the dry ingredients. Whisk until combined. Stir in the blueberries.
In a large pan over low-medium heat, spoon in pancake batter. Cook 3-4 minutes per side.
Keep warm in a 200F oven until ready to serve. Top with maple syrup. Another great topping would be some fresh whipped cream and more blueberries!