Lemon Blueberry Pancakes

It has taken me forever and a day to come up with a really good pancake recipe that suits my taste. You know the perfect pancake..light, fluffy, sweet, and tender. This version uses lemon extract and blueberries and tastes divine with a really good warm maple or blueberry syrup.

Lemon Blueberry Pancakes
1 1/2 C. All Purpose Flour
1/2 C. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 Egg, beaten
1/2 tsp. Lemon Extract
1/2 C. Plain Nonfat Yogurt or 1/2 C. Buttermilk
1/2 C. Unsweetened Almond Milk or regular whole milk
2/3 C. Water
2 Tbsp. Canola Oil
1 C. Fresh Blueberries, slightly smashed

Directions:

1. Combine all of your dry ingredients except your blueberries. stir in egg, then yogurt, extract, and milk, and then your oil and water. Stir lightly. You do not want to over mix your batter to avoid tough pancakes. Gently fold in your blueberries. Let your batter sit for about 5 minutes.

2. Using a 1/4 measuring cup, pour your batter into a non stick pan or onto your griddle. spread the batter around. I like to cover my pan with the top to let my pancake sort of stem as it cooks. Once you begin to see the edges firm up and small bubbles appear on top, your pancake is ready to be flipped. Serve with your favorite syrup!