Zesty Lemon Blueberry Pancakes

Categories: Breakfast Foods

         


Be the first to rate.

Select a star below to rate this recipe.

Recipe Information

Serving Size

1 pancake

Yield

Makes 14 servings

Nutrition Information

One serving is 80 calories, 0 g fat, 10 mg cholesterol, 190 mg sodium, 16 g carbohydrates, 1 g fiber, and 3 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 c Flour
  • ½ c Whole wheat flour
  • ¼ t Salt
  • 1 T Baking powder
  • 3 T Sugar
  • 1½ c Evaporated milk, fat free
  • 1 Lemon, juiced (~¼ c)
  • 1 Egg, beaten
  • 1½ t Vanilla
  • Zest from lemon (~2 t)
  • 1 c Blueberries
  • Cooking spray

Directions

  1. HEAT the skillet over medium heat.
  2. In a large bowl, MIX 1 ½ c flours, ¼ t salt, 1 T baking powder and 3 T sugar. SET aside.
  3. In a medium bowl, MIX 1 ½ c evaporated milk, ¼ c lemon juice and lemon zest. ADD 1 egg and 1 ½ t vanilla to the milk mixture.
  4. ADD wet ingredients to dry ingredients and STIR gently. FOLD in 1 c blueberries.
  5. SPRAY skillet with cooking spray. DROP batter by ¼ and COOK on both sides.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.