Thursday, July 10, 2014

Lemon Blueberry Pancakes (Eggless) | Breakfast Recipes

This Lemon Blueberry pancakes is full of the blueberry goodness with the lemon adding a burst of flavor which wakes up your taste buds. As I was saying in my Blueberry Rice pudding post, blueberries are my LO's recent favorite. Needless to say these blueberry flecked pancakes is a winner and he eats them for breakfast without any fuss. That is what every mom wants right. 
Makes 8-4" pancakes
Maida/ All purpose flour - 1 cup
Baking powder - 2-1/2 tsp
Salt - 1/4 tsp
Sugar - 2 tsp
Milk - 1 cup (room temperature)
Butter, melted - 1 tbsp
Oil - 2 tbsp
Vanilla - 1 tsp
Lemon zest - from 1 lemon
Lemon juice - 2 tbsp
Fresh Blueberries - 1 cup
Whisk the flour, sugar, salt, baking powder in a large mixing bowl. Mix the milk, butter, oil. Vanilla, lemon zest, lemon juice in a medium mixing bowl. Pour the milk mixture over the flour and whisk. A little lumps are ok. Fold in the fresh blueberries. Heat a griddle/pan in medium heat and pour 1/4 cup of batter on the pan. When bubbles start appearing on the surface, flip the pancake over and cook until it turns golden. Remove to a plate and serve topped with maple syrup or just powdered sugar.
Notes: The lemon zest is kind of an important ingredients and truly reinforces the citrus flavor. Simply substitute milk with any non-dairy milk for a vegan version.


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