Llanon Lemon And Blueberry Pancakes
Llanon Lemon and Blueberry Pancakes are a delightful and refreshing twist on traditional pancakes. The combination of zesty lemon and sweet blueberries makes these pancakes a perfect treat for breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, egg, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until browned on the other side.
- Serve the pancakes warm with maple syrup and additional blueberries, if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 6g
- Fat
- 9g
Supplies
Mixing bowl Whisk Griddle or frying pan Spatula
Tools
Griddle or frying pan Spatula
Serving suggestions
Serve the Llanon Lemon and Blueberry Pancakes with a dollop of whipped cream and a sprinkle of powdered sugar for an extra special treat.
Tips & tricks
For extra lemon flavor, you can also add a small amount of lemon juice to the pancake batter.
Cost
$10