Lemon-Blueberry Pancakes recipe
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Ingredients
- 1 ¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon white sugar ½ teaspoon salt 1 cup milk 1 egg ½ tablespoon butter, melted and slightly cooled 1 lemon, zested 2 teaspoons oil, or as needed 1 cup frozen blueberries, or as needed, thawed
Nutrition Info
- 123.4 caloriescarbohydrate: 19.6 gcholesterol: 24.8 mgfat: 3.3 gfiber: 1.1 gprotein: 3.8 gsaturatedFat: 1.2 gservingSize: -sodium: 297.1 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Blueberry Pancakes
Directions
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Sift together flour, baking powder, sugar, and salt in a large bowl.
Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.