Lemon Blueberry Pancakes

I must really be on a blueberry lemon kick this week! If you love the combo check out Blueberry Lemon Cheesecake Bars. So back to these lovely pancakes. Raise you hand if you love the Pioneer Women. I have to say I have followed her blog for quite some time, but had not tried a single recipe of hers until now. I am one of the many who watch her new tv series on the Food Network. She had made these pancakes for her sons birthday and after watching the episode I knew it was time to try her out. These came out great, but my few words of advice are, not to level off the flour...just heap it up and make sure you use evaporated milk! If you don't have cake flour use this simple at home recipe for it. Hope you enjoy this!

From Ree Drummond

• 1 1/2 cups cake flour
• 3 tablespoons sugar
• 1 heaping tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups evaporated milk (more if needed)
• 1 lemon, zested and juiced (more juice if lemon isn't very juicy)
• 2 tablespoons butter, melted, plus more softened for serving
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 cup blueberries
• Maple syrup warmed for serving

Heat a heavy skillet or grill over medium-low heat.

In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.