Lemon Blueberry Pancakes

If you live anywhere near Denton you have been to Old West Cafe. If you haven't then you are seriously missing out. It's a hole in the wall cowboy breakfast joint. Amazing. Buttery. Hash browns and pancakes twice the size of my head. That's all the explanation needed.

It's become somewhat of a tradition for Jordan and I to have pancakes on Saturday mornings. I love making something special that slows the morning down a bit. A few weeks ago we took this tradition to Old West and ordered their lemon blueberry pancakes. Naturally, I wanted to recreate the experience at home and this was the result. I hope you can enjoy these on your own slow Saturday morning. 

Serves: 8 medium sized pancakes

Dry Ingredients:

1 cup all purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

Wet Ingredients:

1 egg

1 cup milk 

Juice from 3 lemons (or 3 tablespoons lemon juice)

Zest of one lemon 

1/2 teaspoon vanilla 

2 tablespoons coconut oil, melted 

Whisk together all the dry ingredients. 

Use a zester or fine cheese grater to zest your lemon. Combine all wet ingredients in a separate bowl and whisk together. Create a well in the dry ingredients with your fist. Pour the wet in and whisk until smooth, but don't over whisk! 

Stir in a large handful of blueberries. Let the batter sit for a few minutes before cooking to thicken up. Using a 1/4 measuring cup, scoop batter onto a griddle, set at about 200f, or medium heat if you're using the stove. Flatten out the batter with the base of the measuring cup to make sure it cooks evenly. When the pancakes start to show bubbles on the top and are dry on the edges, flip em. Cook An additional 4 minutes on the other side or until golden brown. 

This recipe was adapted from a Better Homes and Gardens recipe. 

“Lemon Blueberry Pancakes” is part of a blog relaunch series entitled 
"31 Days of Responding to Him"  Follow along here