Lemon Blueberry Pancakes

Again, found this recipe via foodgawker but it is originally from the Pioneer Woman....They are delicious!!

INGREDIENTS

• 1 large lemon (or more if needed)
• 1 1/2 cups (one 12 oz. can) evaporated milk (or more if needed)
• 1 1/2 cups plus 1 tbsp cake flour (or more if needed)--I used half white half wheat regualr flours
• 1/4 tsp salt
• 1 heaping tbsp baking powder
• 3 tbsp sugar (or more to taste - they used 6 tbsp)

• 1 large egg
• 1 1/2 tsp vanilla
• 1 heaping cup blueberries---I used the costco triple berry blend
• 2 tbsp melted butter (plus more for serving)
• Warmed pure maple or pancake syrup for serving

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. ;)