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    You are in: Home / Recipes / Lemon-Blueberry Pancakes (Pioneer Woman) Recipe
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    Lemon-Blueberry Pancakes (Pioneer Woman)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sharlene~W's Note:

    From Ree Drummond's blog and featured on her new Food Network show. I especially liked this recipe because it isn't over-sweet and it is nice and light. I did find the batter a little on the runny side and had to add a bit more cake flour, but overall a lovely breakfast treat!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat heavy skillet or grill over medium low heat.
    2. 2
      In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
    3. 3
      In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
    4. 4
      Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
    5. 5
      Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
    6. 6
      Serve with softened butter and warm syrup.

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    Nutritional Facts for Lemon-Blueberry Pancakes (Pioneer Woman)

    Serving Size: 1 (248 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.3
     
    Calories from Fat 132
    28%
    Total Fat 14.7 g
    22%
    Saturated Fat 8.4 g
    42%
    Cholesterol 89.1 mg
    29%
    Sodium 588.5 mg
    24%
    Total Carbohydrate 69.8 g
    23%
    Dietary Fiber 2.6 g
    10%
    Sugars 14.2 g
    57%
    Protein 13.0 g
    26%

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