American Lemon Blueberry Pancakes
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 240g per person. Country of origin: United States. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 191 kcal
- Protein
- 5.4 g
- Carbohydrate
- 31 g
- of which sugars
- 9 g
- Fat
- 5.3 g
- of which saturates
- 1.6 g
- Fibre
- 2.2 g
- Salt
- 0.35 g
Ingredients
- 2 unwaxed lemons, finely zested and one juiced
- 220g plain flour
- 2 tsp baking powder
- 1 tbsp caster sugar
- 2 large eggs
- 300ml semi-skimmed milk
- 30g unsalted butter, melted
- 180g blueberries
- 160g plain yoghurt
- 2 tbsp maple syrup
Method
Whisk flour, baking powder, sugar and lemon zest.
Whisk eggs, milk, melted butter and lemon juice separately, then combine briefly.
Fold in most of the blueberries without overmixing.
Cook small ladles on a lightly greased griddle until bubbles form, then flip.
Stack with yoghurt, remaining berries, maple syrup and extra lemon zest.
Reviews
My first attempt at American Lemon Blueberry Pancakes was a success, with one small note for next time. A modest maple drizzle was enough because the blueberries provided plenty of sweetness.
Sarah GoodallI enjoyed making American Lemon Blueberry Pancakes and the instructions behaved exactly as promised. The batter looked slightly lumpy as instructed and the pancakes came out wonderfully fluffy.
steve4American Lemon Blueberry Pancakes earned a permanent place in my recipe folder. Lemon zest throughout the batter made every pancake aromatic, not just the topping.
Steve Allanson