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