If you'd like to join in for scraptastic saturday you can click on the link here, or the link in my right hand column.
Today I'm finally sharing those lemon blueberry pancakes! I had a dilemma as I was looking all over for an old recipe I had and sadly couldn't find it. It had been so long since I made them that I don't even remember if it was a recipe I had from a family member - or one I had clipped out from somewhere (I think it was the latter). I remember that recipe had a different ingredient in it....like sour cream, or ricotta or something like that - but instead I made my go to Pioneer Woman recipe! She never lets me down. And these are delicious and lot like my memory of the other yummy ones I made in the past.
Think the taste of lemon cake with some blueberries thrown in - so good!!
First of all, cake flour was called for...however I don't keep that around. No fear you can do what I did which was to substitute (necessity the mother of invention and all that stuff). For every 1 cup of cake flour needed take 1 cup of regular all purpose flour and take out 2 Tbsp of the flour and add 2 Tbsp of cornstarch and then sift it 5 times. Yep, 5 - it's what i read online. I don't know why that's the magic number, but I'll tell you it made for great pancakes!! And you can be messy like me - it's ok (part of the fun of cooking!)
Then you make up your wet ingredients - which calls for evaporated milk. If you don't have that you can substitute 3/4 cup whole milk and 1/4 cup half & half to equal one cup of liquid needed. You also add fresh squeezed lemon juice and lemon zest (yum) and let it all sit for 5 mins or so. Then mix your wet ingredients into your dry.
You of course then add in delicious blueberries!
Melt butter on a medium hot griddle until bubbles form all over.
Flip 'em when they're nice and golden brown. You can then do what I do which is to keep the oven on warm and keep the breakfast potatoes you already baked in lemon olive oil and seasoning in there, along with the pancakes you're doing in batches. I also cooked sausage and bacon on the stove top while I was making up the pancakes. Serve with warm maple and blueberry syrup (you can see that's what I had on mine in photo below) on the side.
As you can once again see - it makes for a wonderful and hearty breakfast - perfect for Mother's Day tomorrow! Or for breakfast for dinner, which is my favorite way to eat breakfast food! You can find the full recipe for these pancakes here.
Enjoy and Happy Mother's Day to all of my blogland friends celebrating tomorrow!! xoxo