Tangy lemon, and tasty blueberries! You family will be screaming for more.<br /><br />Ingredients<br />1½ cups Cake Flour<br />¼ teaspoon Salt<br />1 Tablespoon Baking Powder<br />3 Tablespoons Sugar<br />1½ cup Evaporated Milk <br />1 Lemon (zest & juice)<br />1 Large Egg<br />1½ teaspoons Vanilla<br />2 Tablespoons Butter, Melted<br />1 cup Heaping Blueberries<br />Extra Butter<br /><br />Method:<br />Heat heavy skillet over medium heat.<br /><br />Mix evaporated milk, juice of 1 lemon, and lemon zest. Allow to sit for five minutes.<br />In a medium bowl, mix flour, salt, baking powder, and sugar. To the milk mixture add egg, vanilla, and melted butter. Whisk to combine.<br />Pour wet mixture into dry ingredients. Stir gently to combine. Stir in blueberries. <br />Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.<br />Serve with maple syrup.
