Description
Delightful bite-sized pancake treats infused with blueberries and zesty lemon.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Mix together the flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk together the milk, egg, lemon juice, and lemon zest.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the blueberries gently.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour small amounts of batter onto the skillet, cooking for about 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
- Serve warm with syrup or enjoy as they are.
Notes
Serve immediately for the best taste or keep warm in a low oven. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg