Lemon Blueberry Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tsp salt
• 1 tbsp baking powder (heaping)
• 3 tbsp sugar
• 1 cup evaporated milk
• 1 large egg
• 1 tsp vanilla
• Juice of 1 whole lemon (can substitute 3-4 tbsp lemon juice)
• 2 tbsp melted butter
• 1 cup blueberries
• Optional: Zest from one lemon

Method

1. Preheat Blackstone Griddle to medium low.
2. In a large bowl, whisk together flour, salt, baking powder, and sugar.
3. Meanwhile, squeeze lemon juice into another bowl. Add lemon zest and evaporated milk. Let mixture sit for 2 minutes. Then add egg, vanilla, and melted butter. Whisk gently until batter is moist with small to medium lumps.
4. Combine wet mixture and dry mixture.
5. Slowly stir in blueberries.
6. Test the griddle by sprinkling a few drops of water on the surface. Water droplets should scatter and sizzle.
7. Brush griddle top with a little melted butter.
8. Pour 1/4 cup of batter onto the griddle.
9. Cook until the surface of the pancake fills with small bubbles. Flip pancake and continue cooking until the other size has browned.
10. Serve warm and enjoy with your favorite toppings.