Lemon Blueberry Pancakes

(source)

• 1½ cup Cake Flour
• ¼ tsp Salt
• 1 T (heaping) Baking Powder
• 3 T Sugar
• 1½ cup Evaporated Milk
• juice from 1 lemon
• 1 Large Egg
• 1½ tsp Vanilla
• 2 T Butter, Melted
• Zest From 1 Lemon
• 1 cup Blueberries

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

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Notes: These were so good, Brian complemented me on them the next day!

I used regular milk with no problem. I also used whole wheat pastry flour instead of cake flour.