A blog by ordinary people about living an extraordinary life

Midweek brinner

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!


  • 1 1/2 cups of cake flour, plus some more in case the batter is a bit wet
  • 1/4 teaspoon of salt
  • 1 tablespoon of baking powder
  • 3 tablespoons of sugar
  • 1 1/2 cups of coconut milk
  • the juice of 1 lemon
  • the zest of 1 lemon
  • 1 egg
  • 1 1/2 teaspoons of vanilla extract
  • 1 pint of blueberries
  • Your favorite maple syrup (our of course is fresh from Vermont)

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.

So many blueberries

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!


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This entry was posted on May 16, 2012 by in Uncategorized and tagged , , , , .
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