Sometimes a girl just needs pancakes in her life am I right or am I right?

Oh you knoooooww Im so right!

Always 😉

But seriously . . . when you start your day putting your pants on inside out and backwards (not one or the other people inside out AND backwards!!!!) then you burn your ear with your hair straightener . . . and you get a thread cut which is like a million times worse than the worst paper cut ever while making the bed . . .

You need pancakes!

like now!

Or tears would surely follow

So who did I turn to . . . you guessed it . . . Ree, the P-Dub Pioneer woman. Girlfriend’s lemon and blueberry pancakes were just what the doctor ordered so once again our “Test it out Tuesday” recipe is brought to you from The Pioneer Woman Cooks – Food from My Frontier.

They are light and sweet and somehow seriously indulgent and a little refreshing all at the same time.

Just what this mismatched accident prone crazy lady needs in her life.

Eat them all on their lonesome or top them with some roasted blueberries and a good drizzle of maple syrup just because you can. I mean every things better with roasted blueberries and maple syrup right?

Right 🙂

Now go, make these pancakes already

Lemon Blueberry Pancakes
This recipe re-written as appears in The Pioneer Woman Cooks – Food from My Frontier
Makes approx 21 4 inch pancakes

Ingredients –

Zest and juice of 1 lemon

1 1/2 cups evaporated milk/buttermilk (I used buttermilk)

1 1/2 cups plain flour

1/4 teaspoon salt flakes

1 heaping Tablespoon of baking powder

3 Tablespoons sugar

1 egg

1 1/2 teaspoons vanilla extract

1 heaping cup of blueberries

Optional but recommended for serving –

Maple Syrup

Roasted Blueberries

Method –

1 – Zest the lemon and set the zest aside. Squeeze the lemon juice into the milk, stir and let it sit for a few minutes to thicken.

2 – In a large bowl combine flour and salt.

3 – Add baking powder and sugar.

4 – Crack an egg into the milk/lemon mixture and add the vanilla.

5 – Add the lemon zest to the milk/egg/vanilla mixture and stir to combine. Smell that yummy citrus!

6 – Add the milk mixture to the dry ingredients and stir gently with a fork as your pour it in. Be careful not to over mix it.

7 – Then fold in the blueberries. Splash in a little extra milk if it’s overly thick. It needs to be slightly pourable.

8 – Heat a fry pan over medium-low heat and add a little butter or a sprtiz of olive oil. Use 1/4 cup measure to pour the batter into the pan.

9 – Cook on both sides until golden brown.

10 – Stack them up to your hearts content top with  a heaping spoonful of roasted blueberries and finish with a drizzle of maple syrup. The real stuff people, because your totally worth it.

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Nutritional Info (approx per pancake) obtained using myfitnesspal.com –

Cal – 55
Fat – 0
Carbs – 11
Protein – 2
Fiber – 0