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LEMON BLUEBERRY PANCAKES

From WHITE LILY
Makes 10 pancakes

Yum Yum! – More Please!

 

INGREDIENTS

1 cup White Lily Enriched Bleached Self-Rising Flour
2 tablespoons sugar
1 cup buttermilk
1 large egg
1 tablespoon Pure Vegetable Oil
2 teaspoons grated lemon peel
1 teaspoon lemon juice
3/4 cup fresh blueberries

 

DIRECTIONS

1.HEAT griddle. Combine flour and sugar in medium bowl.

2.COMBINE buttermilk, egg, oil, lemon peel and lemon juice in small bowl. Add to flour mixture, stirring just until blended (batter will be slightly lumpy). Gently fold in blueberries.

3.POUR 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles come to the surface and edges are slightly dry. Turn pancake and cook other side until golden brown.

For thicker pancakes, use 3/4 cup buttermilk.
Freezing Instructions – Cool pancakes completely. Place between layer of wax paper; freeze in airtight container up to 3 months. To reheat, microwave on HIGH for 30 seconds.

 

Find this recipe and more holiday treats at whitelily.com