Best Pancakes EVER

This is hands down the best pancake recipe I've ever made. It wasn't necessarily the blueberry lemon flavor (which yes, is totally good), but just the pancake itself. So good. I've never felt like I figured pancakes out until now. Mine were always sub par, brick-ish ... and I don't overmix. They just never turned out perfectly. AND I got to use fresh lemons from my tree :). Oh, and I didn't have cake flour, so I used AP flour. Still totally soft and good. Can't wait to make them with sliced bananas (my fave way to make pancakes).

Sammy kept calling them "cupcakes" when we were making 'em. Sorry darling, you are going to be disappointed if you think we are making cake.

Lemon Blueberry Pancakes (Pioneer Woman)

Ingredients

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.