Saturday, March 6, 2010

Blueberry Lemon Pancakes

I like to make my family special breakfasts on the weekends and what could be more special than fruity, lemony pancakes with a thick, gorgeous purple sauce spooned over them?  I found this pancake recipe on and made a simple blueberry syrup to go with it.  The picky eaters approved.

Blueberry Lemon Pancakes:

1 egg
1 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon peel
1 teaspoon lemon juice
1/2 cup fresh blueberries or use frozen thawed blueberries

*Beat egg until frothy
*Beat in remaining ingredients except blueberries, beating just until smooth
*Gently stir in blueberries
*For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto the hot griddle
*Cook pancakes until puffed and dry around edges, turn and cook other side until golden brown

Blueberry Syrup:

1 cup fresh or thawed frozen blueberries
1 cup sugar
6 tablespoons water

*Put blueberries and sugar into a small saucepan over medium heat
*Add water 1 tablespoon at a time until you get the desired thickness
*Simmer until fruit is soft and syrup is dark purple
*Add more water as needed

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