This recipe hails from the late Mac and Ernie’s Roadside Eatery in Tarpley, Texas, where they were the reigning king of the Sunday brunch menu. Tarpley is a Texas Hill Country hidden gem of a town about sixteen minutes west of Bandera. Serve lemon blueberry pancakes with bacon, breakfast sausage or fruit.
For best results, make the batter the night before your pancake breakfast. You will see that this recipe makes a lot of pancakes. You can easily get twenty pancakes, or more so this recipe is great for a morning brunch gathering. Adjustments: I have made this using the zest of two large lemons and it tastes quite lemony.
This recipe was published in Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics, and Local Favorites
Description
Remember to make the pancake batter the night before.
Ingredients
- 4 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 3 teaspoons kosher salt
- Zest of 4 lemons (substitute orange, grapefruit or lime juice if desired)
- 3 3/4 cups whole milk
- 3 eggs, beaten
- 9 tablespoons butter, melted and cooled slightly
- 1 cup fresh blueberries (or more to taste)
- Butter and real maple syrup
Instructions
- Stir together the flour, sugar, baking powder and salt in a large bowl.
- Toss in the citrus zest, blending well.
- Whisk in the milk with the eggs and butter to incorporate.
- Pour the wet mixture into the dry mixture, then stir until well mixed.
- Cover and refrigerate overnight before using. (The pancakes will be much fluffier)
- Heat a griddle to 350 degrees. Spray with non-stick spray. Ladle about ½ to ¾ cup of batter onto griddle for each pancake. Then add blueberries to each – about 8 per pancake.
- Cook until bubbles form around the edges of the pancakes, then flip and cook about another 3 minutes. Each pancake takes approximately 7 minutes from the start of cooking to finish. Keep pancakes warm in low oven until all are cooked.
- Serve hot, slathered with butter and maple syrup.
