For years now, if we had hot breakfasts on the weekends, it's been because Joel cooked. He especially loves to make pancakes, waffles, and French toast. But this morning, I took over the range to make this week's new recipe. Joel assisted by cooking the bacon and giving advice. He's good at that, too. ;)
The recipe is in Pioneer Woman's new cookbook, and it's sure to become a regular with us. Each bite was bursting with the lemon and blueberry flavors - I didn't even notice the syrup! One note: I had to add more cake flour, because the batter was too runny, so I would suggest initially cutting back on the amount of evaporated milk, then add more if needed. The recipe made about eighteen regular-sized pancakes.
Zest and juice of 1 lemon
1 1/2 cups evaporated milk
1 1/2 cups plus 1 tablespoon cake flour
1/4 teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 heaping cup blueberries
2 tablespoons butter, melted, plus extra butter for serving
Syrup for serving
Zest the lemon and set aside. Squeeze the lemon juice into the evaporated milk. Stir and let the mixture sit for a few minutes to thicken. In a large bowl, combine the cake flour and salt. Add the baking powder and sugar. Crack an egg into the evaporated milk/lemon mixture and add the vanilla. Add the lemon zest to the evaporated milk mixture and stir to combine. Add the wet mixture to the dry ingredients, stirring it gently with a fork as your pour it in. Be careful not to over mix. Fold in the blueberries. The batter should be slightly pourable. Stir in the melted butter.
Heat a heavy griddle or skillet over medium-low heat and add 2 tablespoons butter to the pan. Use 1/4 cup measure to drop the batter in the pan. Cook on both sides until golden brown.