There is more to my life than just crepe de chine and crinoline. Join me as I share #moreLOVE With a glimpse of my life behind the seams, as a new wife, and mommy to my little beauty @lilliangreymozelle.
Researching for new web design ideas I came across a new site thePioneerWoman.com. These fluffy beauties were on the front page and it made me realize I'd left my breakfast at home in the toaster. while she's a housewife in the country and obviously a great cook. My food taste's great, but the presentation is not as sophisticated. I won't be posting many pics of my food just yet. Until we'll just enjoy others.
Recipe after the jump!
Recipe: Lemon Blueberry Pancakes
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1-½ cupCake Flour
1 Tablespoon(additional) Cake Flour
1 Tablespoon(heaping) Baking Powder
1-½ cupEvaporated Milk (more If Needed)
1 wholeLemon (more If Needed)
1 wholeLarge Egg
2 TablespoonsButter, Melted
Zest From 1 Lemon
1 cupHeaping Blueberries
Maple Or Pancake Syrup
Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.