This is yet another amazing recipe from Pioneer Woman. She has more pictures and more in depth instructions than I do, but I think mine can get the job done. I knew I had to try this when I saw it, I just needed to wait until we had visitors since Josh basically hates blueberries. My sister was visiting this weekend so I decided to make them! They are SO good. My sister thought they were a little to lemony, but I thought they were perfect. I was going to make a blueberry syrup to go with them, but I ran out of blueberries.
Ingredients
1-1/2 cup Cake Flour (I used THIS recipe instead)
1 Tablespoon (additional) Cake Flour
1/4 teaspoon Salt
1 Tablespoon Baking Powder
3 Tablespoons Sugar
1-1/2 cup Evaporated Milk
1 whole Lemon
1 whole Large Egg
1-1/2 teaspoon Vanilla
2 Tablespoons Butter, Melted
Zest From 1 Lemon
1 cup Heaping Blueberries
Directions
Mix evaporated milk, lemon juice and lemon zest together, let sit for 5 minutes.
Heat skillet to medium-low heat.
While waiting, mix the cake flour, baking powder, salt and sugar together.
Add egg, vanilla and melted butter to wet ingredients. Add wet ingredients to dry ingredients.
Fold in blueberries.
Melt butter in skillet, spoon in mixture about 1/4 cup at a time. Brown on both sides.
Smother in extra butter and syrup...ENJOY!
Ingredients
1-1/2 cup Cake Flour (I used THIS recipe instead)
1 Tablespoon (additional) Cake Flour
1/4 teaspoon Salt
1 Tablespoon Baking Powder
3 Tablespoons Sugar
1-1/2 cup Evaporated Milk
1 whole Lemon
1 whole Large Egg
1-1/2 teaspoon Vanilla
2 Tablespoons Butter, Melted
Zest From 1 Lemon
1 cup Heaping Blueberries
Directions
Mix evaporated milk, lemon juice and lemon zest together, let sit for 5 minutes.
Heat skillet to medium-low heat.
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