Lemon Blueberry Pancakes

I absolutely love pancakes… BUT WHO DOESNT??? Here is a great recipe for blueberry "bloody" lemon pancakes! I call them boldly because when the blueberries cook, the juice starts to come out and it kind of looks like blood!

Lemon Blueberry Pancakes
Serves 4

Zest of juice of 1 lemon
1 1/2 cups of evaporated milk
1 1/2 cups plus 1 tablespoon of cake flour
1/4 teaspoon of salt
1 heaping tablespoon of baking powder
3 tablespoons of sugar
1 large egg
1 1/2 teaspoons of vanilla extract
1 heaping cup of frozen or fresh blueberries
Butter, Maple syrup for serving

Zest the lemon and set the zest aside. Squeeze the lemon juice into the evaporated milk. Stir it and let it sit for a few minutes to thicken.

In a large bowl combine the cake flour and salt. Add the baking powder, and sugar.

Crack an egg into the evaporated milk mixture, and add the vanilla.
Add the lemon zest to the evaporated milk, and stir to combine.

Add the wet mixture to the dry mixture, and stir it gently, DO NOT OVERMIX IT!!
Stir in the melted butter, you want it to be nice and lumpy.

Heat a heavy skillet, or griddle over medium heat, and add 2 tablespoons of butter. Use a 1/4 cup of pancake batter, and put it in the pan.

Cook them on both sides until they are golden brown. (You know when to flip them when they start to bubble)

Stack them up, and top them with butter, and maple syrup.

They look bloody so make them for Halloween!!