Lemon Blueberry Pancakes

There is nothing quite like starting your day off with a good o'l fashioned, made from scratch breakfast!  Ever since I saw Pioneer Woman make lemon blueberry pancakes on her new cooking show a few weeks back, I have been dying to try them. Yesterday was my perfect excuse to make a batch of these yummy pancakes as I had some friends coming over in the morning and I knew these would be a big hit- and they were, not a single pancake left!

I was surprised at how super easy this recipe is. It really does not require all that much more effort then if you were to use a ready made pancake mix (not that I have anything against Betty Crocker and her Bisquick Box) and the results are much tastier IMO.

Recipe for Pioneer Woman's Lemon Blueberry Pancakes: 
Ingredients 

• 1-½ cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• ¼ teaspoons Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-½ cup Evaporated Milk (more If Needed)
• 1 whole Lemon (maybe 2...depends on your lemon)
•  Zest From 1 Lemon
• 1 whole Large Egg
• 1-½ teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• 1 cup Heaping Blueberries

Preparation Instructions

Heat heavy skillet or grill over medium low heat.

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.

Serve with softened butter and warm syrup.