Best Thin Lemon Pancakes With Sweetened Sour Cream And Blueberries Recipes
LEMON BLUEBERRY PANCAKES
These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.
Provided by SnowHat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
- Set aside.
- In a large bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Stir until just combines.
- Stir in blueberries and pecans.
- Spray a nonstick skillet with butter spray.
- Heat over medium high heat.
- When skillet is hot, add 1/4 cup of batter.
- Cook until the edges of the pancake bubble and burst.
- Turn over with spatula.
- Cook until underside is golden brown.
- Repeat with remaining batter.
- Serve with favorite syrup.
Nutrition Facts : Calories 294.7, Fat 12.7, SaturatedFat 4.8, Cholesterol 70, Sodium 493.1, Carbohydrate 39.8, Fiber 2.4, Sugar 16.3, Protein 6.9
LEMON BUTTERCREAM PANCAKES WITH BLUEBERRIES
Nothing can describe these, they are wonderful. My guys always have these with fresh blueberries, I like them plain but have done then with strawberries and raspberries. The work equally well with any berry. From a travelers website.
Provided by LAURIE
Categories Breakfast
Time 25m
Yield 12-15 pancakes, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Have all ingredients at room temperature.
- Sift together flour, sugar, salt and soda.
- Whisk buttermilk, sour cream, butter and egg yolks.
- Stir in vanilla and zest.
- Whisk milk mixture into flour.
- Let batter rest about 15 minutes.
- Beat 2 egg whites into soft peaks and fold into batter.
- Use about ¼ cup per pancake and drop on preheated griddle or frying pan.
- Cook completely on one side.
- Sprinkle on a few berries then turn to finish cooking.
Nutrition Facts : Calories 522.7, Fat 27.5, SaturatedFat 15.8, Cholesterol 188.7, Sodium 1128.6, Carbohydrate 54.6, Fiber 1.5, Sugar 15, Protein 13.9
LEMON-BLUEBERRY PANCAKES
One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.
Provided by IronChefLaurie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, sugar, and salt in a large bowl.
- Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
- Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g
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