Maine Blueberry Pancakes with Fresh Lemon Cream

Indulge in the taste of Maine's famous blueberries and fresh lemons in these fluffy pancakes, topped with a tangy lemon cream. Experience the authentic flavors of American breakfast. A perfect treat for a weekend morning.

🛒 Ingredients

• 2 cups All-purpose flour
• 2 tbsp Granulated sugar
• 4 tsp Baking powder
• 1 teaspoon Salt
• 2 Large eggs
• 1 1/2 cups Whole milk
• 4 tbsp Unsalted butter, melted
• 2 cups Fresh Maine blueberries
• 1 tsp Pure vanilla extract
• 1 tsp Lemon zest
• 2 tbsp Lemon juice
• 1/2 cup Lemon cream cheese spread

👨‍🍳 Instructions

1. 1

   Step 1: Preheat a non-stick griddle or skillet over medium heat for 5 minutes.

2. 2

   Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

3. 3

   Step 3: In a separate bowl, whisk together eggs, milk, melted butter, vanilla extract, lemon zest, and lemon juice.

4. 4

   Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Step 5: Gently fold in the fresh blueberries.

6. 6

   Step 6: Using a 1/4 cup measuring cup, scoop the batter onto the preheated griddle.

7. 7

   Step 7: Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.

8. 8

   Step 8: Flip the pancakes and cook for another 1-2 minutes, until golden brown.

9. 9

   Step 9: Repeat with the remaining batter, until all the pancakes are cooked.

10. 10

    Step 10: Serve the pancakes warm with a dollop of lemon cream cheese spread on top.

💡 Pro Tips

For fluffier pancakes, make sure to not overmix the batter. Also, don't overcook the pancakes, as they can become dry. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave.

📊 Nutrition per Serving