Lemon Blueberry Pancakes with Lemon Glaze

Adapted slightly from p.s. heart 

I've never been a huge fan of pancakes, especially plain buttermilk pancakes. I have recently discovered, however that I do enjoy specialty pancakes. Last year, my husband and I took a trip to Chicago and while there, had breakfast at Wildberry Pancakes & Cafe. We shared some amazing pancakes- wildberry and cinnamon roll.  Since then I've been more willing to try different flavors of pancakes and I'm so glad I've come around or I would have missed out on this deliciousness! 

These lemon blueberry pancakes with lemon glaze were amazing. Lemon and blueberry are the perfect summer combination. The glaze really ups the lemon flavor. The berries warm while the pancakes cook and their plump juiciness bursts in your mouth while you eat them! So good!

Ingredients

Pancakes:
1 1/2 cup flour
1 T baking powder
2 T sugar
Zest of 1 lemon
1/2 t salt
1 large egg, beaten
2 T vegetable oil (I used canola oil)
1 cup milk (I used skim)
1 1/2 T fresh lemon juice
1 1/3 cup blueberries

Glaze:

1 cup powdered sugar

2 t lemon zest

2 T fresh lemon juice

Directions

In a large bowl, combine the flour, baking powder, sugar, lemon zest and salt. In another bowl, combine the egg, oil, milk and lemon juice. 

Make a well in the center of the dry ingredients and add the wet ingredients into the dry ingredients. Stir together until just combined (some lumps are okay). Gently fold in the blueberries.

To make the glaze, combine glaze ingredients in a small bowl and whisk together until smooth. You may add additional lemon juice or powdered sugar to achieve your desired consistency. Set bowl aside.

Heat a griddle or large frying pan over medium high heat. Place approximately 1/4 cup scoops of batter onto griddle and cook until lightly golden, then flip and cook until that side is lightly golden. Repeat until all batter is used up.

Serve with glaze drizzled over top.

Yields: 10-12 pancakes.

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