These Blueberry & Lemon American Pancakes are so light and fluffy. They’re packed with deliciously sweet blueberries which along with the lemon give these pancakes a lovely fresh taste.
American Pancakes are my favourite type of pancakes because I love their thick fluffiness. I’m also unfortunately not gifted in the art of making crepe style pancakes so American pancakes are definitely my go-to.
I absolutely love blueberries and obviously blueberry pancakes aren’t a new invention at all, but I wanted to adapt my Thick & Fluffy American Pancakes recipe to incorporate them. I can’t actually remember if I have eaten a blueberry pancake before, but I knew how I wanted them to taste. The addition of the lemon compliments the blueberries really nicely and gives them a fresh taste.
I love how when you’re eating the pancakes and the blueberries burst, the delicious juices create their very own sauce. These pancakes are delicious as they are, but if like Mr Curly you like some extra sweetness, I recommend drizzling over some golden or maple syrup.
I read somewhere years ago that your first pancake will always turn out a little less than perfect. This does always seem to be the case with me. My first pancake tends to be a little dark or I get too eager and try to flip it too soon. So don’t panic if this happens to you because I’m sure the rest of the will turn out perfectly!
Makes approx 6 pancakes
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp sugar
130ml semi skimmed milk
1 large egg
¼ tsp vanilla extract
¼ tsp lemon juice
2 tbsp melted butter (cooled slightly)
Zest of ½ lemon
- Sift the flour, baking power, salt and caster sugar into a large bowl
- In a jug add the milk, egg, vanilla extract and lemon juice and whisk lightly before adding the melted butter and whisking again
- Pour the milk mix into the flour mix and whisk until you have a smooth batter
- Let the batter stand for a approximately 15 minutes
- Add the blueberries and gently stir to combine
- Put a large frying pan on a medium to low heat and spray with oil. Once the pan has heated up, add a large spoonful of the batter. Remember to not overcrowd the pan – two pancakes at a time is usually perfect
- Once bubble start to appear in the pancake they are ready to flip. Cook for a minute or so on the other side and then serve
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