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Lemon Blueberry Pancakes presented by The Cotton Palace Bed & Breakfast
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Makes 4 servings
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2 cups all-purpose flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 large eggs
1 1/2 cup buttermilk
1 cup milk
1/4 cup melted butter
1 cup lemon yogurt
1 cup blueberries
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In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, lightly beat the eggs, buttermilk, lemon yogurt, milk and melted butter. Add the liquid ingredients to the dry ingredients all at once, stirring just to boend: the batter should be slightly lumpy. Add 1 cup fresh, frozen or drained canned blueberries, dusting fresh blueberries lightly with flour. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees for an electric griddle). Pour 1/4 cup measures of batter onto the hot griddle, spacing them apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook about 2 minutes more until the other sides are browned.
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The Cotton Palace Bed & Breakfast
Waco, Texas
Originally built in the early 1900s by Waco's premiere architect, The Cotton Palace is now a 5 guest room B&B.
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Click here for pictures and information about the inn.
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More The Cotton Palace Bed & Breakfast Recipes:
Cream Cheese Bread
| Frosty Orange Frappe
| Cinnamon Chocolate-Apricot Coffee Cake
| Baked Blueberry-Pecan French Toast with Blueberry
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Pancakes
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