Blueberry Lemon Poppy Seed Pancakes Recipes

Steps:

• Heat a heavy skillet or grill over medium-low heat.
• In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
• In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
• Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
• Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
• Serve with more softened butter and warm syrup.

Steps:

• In large bowl, whisk flour, sugar, poppy seeds and baking powder.
• In another bowl, whisk milk, egg, butter, lemon zest, juice and extract.
• Add wet ingredients to dry, mixing just until dry ingredients are moistened. do not over mix. The batter will look lumpy.
• In large skillet, over medium heat, melt additional butter to lightly grease the skillet.
• Pour scant 1/4 cupfuls of batter into the pan. Sprinkle with blueberries. Cook the pancakes until the edges begin to brown; about 1 minute. Flip pancakes and cook other side to a golden brown.
• Serve pancakes with your favorite toppings.