Monday, March 4, 2013
3 cups flour
1 1/4 cup sugar
2 tbls lemon juice
2 cup milk
1 tsp baking powder
1 tsp baking soda
2 tsp grated lemon peel if you'd like a little extra tang
2 cups fresh or frozen, not thawed, blueberries
This past Sunday I made blueberry pancakes, using both of my batter bowls. I used the small one to mix together the wet ingredients and berries, and in the large one I blended together all of the dry ingredients. As I added the wet to the dry, everything mixed beautifully and poured easily with little spilling over the edge.
They were fluffy and delicious and everyone ate all of them! No leftover bits!