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Lemon Blueberry Pancake

By Diana Rattray, About.com

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Ingredients:

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 cup fresh blueberries, or use frozen thawed blueberries

Preparation:

Beat egg until frothy; beat in remaining ingredients except blueberries, beating just until smooth. Gently stir in blueberries. Grease a heated griddle. For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto the hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

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