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Lemon Blueberry Pancakes

Lemon Blueberry Pancakes Yield: 6 servings

  • 2 egg whites
  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/2 cup club soda
  • 1/4 cup milk
  • 2 tablespoons grated lemon zest
  • 1 teaspoon pure lemon extract
  • 1 tablespoon canola oil
  • 1 cup fresh blueberries
  • Blueberry syrup

Lightly grease a griddle or skillet and place over medium-high heat.
Meanwhile, in the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside.

In a separate bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center. Add the egg yolk, club soda, milk, lemon zest, lemon extract, and oil, mixing well. Fold in the egg whites and blueberries and gently combine.

Using a 1/4 cup measuring cup, pour the batter on the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. Serve warm with blueberry syrup.

Note: You can substitute orange or lime zest for the lemon, if desired, but change the extract to vanilla.

Wine Pairing
Pair with Jazz from Beachaven Winery and Vineyards

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