- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 1/2 cups whole milk
- 1/2 lemon (juice and zest)
- 1 egg, beaten
- 1/4 teaspoon vanilla
- 1/2 cup fresh or thawed frozen blueberries
- 1/4 cup pecans
- 5 tablespoons butter, melted
Makes about 12 medium sized, thin pancakes.
- Squeeze lemon juice into milk and let sit for about 5 minutes.
- Preheat oven to 170 (for keeping cooked pancakes warm).
- Heat griddle or skillet on stovetop while preparing batter.
- Whisk together dry ingredients (flour, baking powder, baking soda, sugar, salt) in a bowl.
- Add lemon milk mixture, lemon zest, egg, 2 tablespoons of melted butter, and vanilla to the dry ingredients and whisk briefly until there are small lumps.
- Make sure pan is at the right temp (about 375) by sprinkling water on it. It should bounce off.
- Have 2 tablespoons of melted butter in a small dish and use a brush to coat the pan with butter before pouring each round of batter.
- Pour batter into pan using about 1/4 cup per cake. Sprinkle blueberries onto the top of the batter of each one.
- When bubbles begin to form and pop in the middle of the cake, flip it and cook on other side for about 2 minutes.
- Transfer to oven-safe plate or platter with a spatula and store cooked pancakes in the oven until ready to serve.
- After each round is cooked, scrape the pan with the spatula to remove any crumbs or cooked on blueberry bits. Brush butter onto the pan and cook the next round.
- When pancakes are all cooked and staying warm in the oven, add the last tablespoon of butter to the pan and toss the pecans in to toast for a few minutes. Stir often so they don’t burn.
- Serve pancakes with pecans on top and a side of warm, real maple syrup.