Thursday, April 18, 2013


1 cup pancake/baking mix
3/4 cup milk
1 egg, lightly beaten
2 tsp sugar
1 tsp baking powder
1 tsp lemon zest
1 tbsp lemon juice
1/2 cup fresh blueberries
2 tsp butter

Stir the pancake mix, milk, eggs, sugar, baking powder, lemon zest, and lemon juice together in a bowl until blended; stir in the blueberries.

Melt half the butter in a large nonstick skillet or on a nonstick griddle.  Drop the pancake batter by 1/4 cup of batter for each pancake on the hot skillet or griddle.

Cook pancakes until the bottoms of the pancakes are browned and tops become bubbly.  Turn and cook on the other side until browned.  Repeat the process until all the batter is used.

Serve with your favorite maple or blueberry syrup or fruit.

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