Lemon Blueberry Pancakes
Who doesn’t love pancakes for a weekend breakfast! This easy pancake recipe is made special with the citrusy flavour of Kricklewood Farm Lemon Infused Sunflower Oil, blueberries from Briarlea Farm in Lyndhurst and local maple syrup.
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Serves: 8-10 pancakes
Ingredients
- 3 tablespoons Kricklewood Farm Lemon Infused Sunflower Oill
- 1 egg, beaten
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Use a small bowl to lightly beat egg. Add milk and Sunflower Oil and mix.
- Use a large bowl to mix dry ingredients.
- Pour in egg mixture and mix just until smooth, being careful not to over mix.
- Heat a lightly oiled pan over medium-high heat.
- Scoop approximately 1/4 cup for each pancakes into pan.
- Add a few blueberries to each.
- Watch for bubbles to form, flip and brown on both sides.
- Serve hot with more blueberries, local maple syrup and butter.