In a mixing bowl, whisk together
All-Purpose Flour (2 cups)
Granulated Sugar (1/4 cup)
Baking Powder (1 Tbsp)
Salt (1/2 tsp)
. Set aside.
In another mixing bowl, whisk together
Milk (1 3/4 cups)
, juice from
Lemons (1 1/4)
Large Egg (1)
Oil (1/2 cup)
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
La Lechera® Sweetened Condensed Milk Doypacks (to taste)