LEMON BLUEBERRY PANCAKES
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Brighten your morning with these lemon blueberry pancakes for breakfast! They're light and fluffy, and bursting with lemon and blueberry flavor.
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They're simple to make, and if you heat a couple of pans on the stove, you'll have a full stack to serve in just 35 minutes.
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INGREDIENTS
- All-purpose flour - Sugar - Baking powder - Sea salt - Egg - Milk - Butter - Lemon juice - Lemon zest - Blueberries - Extra blueberries and maple syrup
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INSTRUCTIONS
In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. In a large bowl, whisk the egg.
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Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don't worry if the milk curdles.
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Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter!
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Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter.
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