Recipe - Lemon Brown Sugar Blueberry Pancakes

1 lg Egg
1 tablespoon Freshly grated lemon zest
Three fourths cup Milk
3 tablespoon Firmly packed dark brown
sugar
2 tablespoon Unsalted butter; melted,
plus additional melted
butter for brushing the
griddle
Three fourths cup Plus 2 tablespoons all
purpose flour
1 teaspoon Double acting baking powder
One half teaspoon Salt
1 cup Blueberries; picked over

In a small bowl whisk together the egg, the zest, the milk, the brown
sugar, and 2 tablespoons of the butter. In a bowl, whisk together the
flour, the baking powder, and the salt, add the milk mixture, and whisk the
batter until it is just combined. Stir in the blueberries. Heat a griddle

over moderately high heat until it is hot enough to make drops of water
scatter over its surface and brush it with some of the additional melted
butter. Pour the batter onto the griddle by 1/3 cup measures and cook the
pancakes for 2 minutes on each side, or until they are golden. Transfer the
pancakes as they are cooked to a plate and keep them warm. Serve the
pancakes with the blueberry syrup.

Yield: six 5inch pancakes

Recipe by: Cooking Live Show #CL8949

Posted to MCRecipe Digest V1 #784 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 17, 1997