Ree's Lemon Blueberry Pancakes
User Reviews
4.5
12 reviews
Excellent
Ree's Lemon Blueberry Pancakes
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Lemon Blueberry Pancakes Recipe from Ree Drummond's cookbook, "The Pioneer Woman Cooks - Food From My Frontier." Breakfast, Brunch, Dairy.
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Ingredients
- 1 large lemon (or more if needed)
- 1 1/2 cups evaporated milk (or more if needed) (12 oz can)
- 1 1/2 cups + tablespoon cake flour (or more if needed)
- 1/4 teaspoon salt
- 1 heaping tablespoon baking powder
- 3 tablespoons sugar (or more to taste - I used 6 tbsp)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1 cup blueberries
- 2 tablespoons melted butter (plus more for serving)
- Warmed pure maple or pancake syrup for serving
Instructions
- Zest and juice the lemon.
- Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken. (At this point, I tasted the milk and added additional lemon juice to taste-- I ended up needing a little more juice to get that nice, lemony flavor.)
- In a large bowl, combine cake flour with salt, baking powder, and sugar. Ree says you may need more sugar to offset the tartness of the lemon. I ended up doubling the amount the recipe called for, which worked out great for my family in terms of flavor.
- Add the egg, vanilla, and lemon zest to the evaporated milk. Whisk to blend.
- Add the wet mixture to the dry slowly, stirring gently to blend. When I made this, there was a bit too much liquid which made the batter soupy, so I had to add some additional flour to thicken it. I suggest adding the liquid slowly, a portion at a time, till the mixture is thick but still pourable. Be sure not to overmix it--a few lumps are okay. Fold in the blueberries and melted butter. Add more evaporated milk (or regular milk) if the mixture seems too thick. As Ree notes, "it needs to be slightly pourable, just not ploppable."
- Heat the nonstick griddle or skillet over medium low heat (nonstick is important here-- I used a regular skillet, and the sugary juice from the blueberries created a sticky mess that was hard to clean). Use butter or nonstick cooking oil spray to grease the pan. If using nonstick spray, spray the pan away from any open flames.
- Pour the batter by 1/4 cupfuls onto the cooking surface. Let them cook slowly till golden brown on both sides. Flip them when bubbles rise to the surface of the batter and the edges of the batter start to look dry.It will take time for them to cook all the way through, so keep the heat between medium and medium low throughout cooking.
- Serve. Or, as Ree puts it, "Stack 'em up to your heart's content, top with a big pat of softened butter, drizzle on the warm syrup, and enjoy!" Ree also provides an easy variation on this recipe... but for that, you'll have to buy the book. ;)
Notes
- You will also need: A nonstick griddle or skillet
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
71mg
(24%)
Sodium
253mg
(11%)
Potassium
299mg
(9%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
395IU
(8%)
Vitamin C
15.8mg
(18%)
Calcium
212mg
(21%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 253mg | 11% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 212mg | 21% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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