"Lemon Blueberry Pancakes"

By RoketJSquerl

Ingredients

• 1 1/2 cups King Arthur Unbleached Self-Rising Flour
• 3 to 4 tablespoons sugar, to taste
• grated peel of 1 medium lemon
• juice of 1 medium lemon (about 1/4 cup freshly squeezed juice)
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 1/3 about 1 1/3 cups fresh blueberries, more or less to preference

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Whisk together the flour, sugar, and grated lemon peel.

2) In a separate bowl, wish together the lemon juice, water, and oil.

3) Add the liquid ingredients to the dry ingredients all at once, stirring just to combine; a few lumps are OK. Stir in the blueberries.

4) Let the batter rest for about 10 minutes, while you preheat your electric frying pan to 325°F, or preheat your stovetop griddle over medium heat.

5) Oil your frying pan with vegetable oil or non-stick vegetable oil spray, and drop the batter in 1/4-cupfuls onto the hot surface. Cook for about 1 1/2 minutes on the first side, until bubbles come to the surface and start to pop; the cakes' undersides should be a light golden brown. Cook on the second side for about 2 1/2 minutes, until pancakes are golden brown.

6) Transfer cooked pancakes to serving plates, and serve hot. A sprinkle of confectioners' sugar is an easy, tasty topping. Or drizzle with lemon syrup: mix 1/4 cup freshly squeezed lemon juice with 2/3 cup granulated sugar, or to taste. Heat briefly, just to dissolve the sugar.

Yield: about 10 pancakes.