Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories140.2 kcal (7%)
Total Fat4.7 g (7%)
Carbs20.7 g (8%)
Sugars4.6 g (5%)
Protein3.8 g (8%)
Sodium200.5 mg (10%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
1 tablespoonjuice from lemon
lemon
2 cupsmilk
2 cupsunbleached all-purpose flour
2 tablespoonsgranulated sugar
2 teaspoonsbaking powder
½ teaspoonbaking soda
½ teaspoontable salt
1egg
large
3 tablespoonsunsalted butter
melted and cooled slightly
2 teaspoonsvegetable oil
1 cupfresh blueberries
or frozen blueberries, preferably wild, rinsed and dried
Instructions
Step 1
Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
Step 2
Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Step 3
Heat 12-inch non-stick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary
NOTE:
Step 4
4” pancakes with 5 blueberries in each one
Step 5
Electric griddle temperature set at 350 degrees F.
Notes
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Delicious
Easy
Makes leftovers
Moist
Special occasion
