Lemon Pancakes with Blueberries and La Lechera

These Lemon Pancakes Drizzled with La Lechera are the perfect excuse to have a sweet treat in the mornings and in any afternoon.

Total Time

15min

0.0

0 Ratings

Author: LA LECHERA®

Servings:

Ingredients

•

to taste

Sweetened Condensed Milk Doypacks

•

2 cups

All-Purpose Flour

•

4 Tbsp

Granulated Sugar

•

1 1/3 Tbsp

Baking Powder

•

1/2 tsp

Salt

•

1 3/4 cups

Milk

•

1 1/4

Lemons , zested, juiced

•

Farmhouse Eggs® Large Brown Egg

•

1/2 cup

Oil

•

1 tsp

Vanilla Extract

or Lemon Extract

Cooking Instructions

In a mixing bowl, whisk together All-Purpose Flour (2 cups) , Granulated Sugar (4 Tbsp) , Baking Powder (1 1/3 Tbsp) , and Salt (1/2 tsp) . Set aside.

In another mixing bowl, whisk together Milk (1 3/4 cups) , juice from Lemons (1 1/4) , Farmhouse Eggs® Large Brown Egg (1) , Oil (1/2 cup) , and Vanilla Extract (1 tsp) until incorporated. Stir in the Lemon Zest.

Stir the wet ingredients into the dry ingredients. Whisk just until combined.

Preheat a non-stick skillet at medium-high heat. Spray with non-stick cooking spray or coat with butter.

Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.

Serve warm, covered with warm blueberries and Sweetened Condensed Milk Doypacks (to taste) .

Nutrition Per Serving

CALORIES

614

FAT

32.4 g

PROTEIN

12.7 g

CARBS

68.3 g