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PW’s Lemon Blueberry Pancakes

Surprise in the mail: Pioneer Woman’s new cookbook Food From My Frontier!

Sam pre-ordered it as a Christmas present and forgot to tell me about it (he probably forgot himself) so it came as a complete surprise on March 12 when it was delivered in the mail!

I love her new cookbook–it’s packed with recipes, variations, photography, and her trademark humor.  You can read more of my thoughts in my March Reading Log on Friday.  My favorite part of a new cookbook–perusing each page, making a list of the recipes I want to try!

It’s always a good sign when my list is long, and it’s an especially good sign if I attempt a recipe before I’ve even gotten through the whole cookbook–which was the case with PW’s Lemon Blueberry Pancakes.

I made PW’s Lemon Blueberry Pancakes Saturday morning because I had half a can of evaporated milk left over from another recipe.  Pioneer Woman also made this on her Food Network cooking show, and she posted the recipe on her blog.  Since it’s available online, I don’t think it’s a problem if I re-share her recipe with my own few tweaks.

Pioneer Woman’s Lemon Blueberry Pancakes

Ingredients:

  • zest and juice of 1 lemon
  • 3/4 cup evaporated milk
  • 3/4 cup plus 1 tablespoon flour
  • 1/8 teaspoon salt
  • 1/2 tablespoon baking powder
  • 1 1/2 tablespoons sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1 cup frozen blueberries
  • 1 tablespoon butter, melted

Directions:

  1. Zest the lemon and set the zest aside.  Squeeze the lemon juice into the evaporated milk; stir and let it sit to thicken.
  2. In a separate bowl, combine the flour, salt, baking powder, and sugar.
  3. Crack the egg into the evaporated milk/lemon mixture, then add the vanilla and lemon zest.  Stir to combine.
  4. Add the wet mixture to the dry ingredients, stirring gently with a fork.
  5. Fold in the blueberries; add a little extra evaporated milk or water if it’s too thick.  Stir in the melted butter.
  6. Heat a skillet over med-low heat and melt 2 tablespoons of butter in the pan.  Cook the pancakes 1/4-cup at a time, flipping until golden on each side.

Makes about ten 4-inch pancakes

Obviously PW’s pancakes look a lot better than mine!  In fact, these may be some of the worst-looking pancakes I’ve ever made!  But they sure do taste good!  I never have evaporated milk on hand, but they do make the pancakes extra creamy, and the citrus taste combined with blueberries made these a special treat.

I can’t eat PW’s food every day of the week or I’d gain 20 pounds!  But her recipes are guaranteed to taste great with minimal skill involved, and they’re perfect for an amateur like myself.

P.S. This is why I can’t leave lists lying around: Cora!

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