| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 1 |
tb |
Freshly grated lemon zest |
| 3/4 |
c |
Milk |
| 3 |
tb |
Firmly packed dark brown sugar |
| 2 |
tb |
Unsalted butter; melted, plus additional melted butter for brushing the griddle |
| 3/4 |
c |
Plus 2 tablespoons all purpose flour |
| 1 |
ts |
Double acting baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Blueberries; picked over |
INSTRUCTIONS
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 5-inch pancakes
Recipe by: Cooking Live Show #CL8949
Posted to MC-Recipe Digest V1 #784 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997
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