Categories: Breakfast

Ingredients

• Zest and juice of 1 lemon
• 1 1/2 cups evaporated milk
• 1 1/2 cups plus 1 tbsp cake flour
• 1/4 tsp salt
• 1 heaping tbsp baking powder
• 3 tbsp sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 heaping cup blueberries
• 2 tbsp butter, melted, plus extra butter for serving
• Warmed pure maple syrup

Directions

1. Zest the lemon and set the zest aside. Squeeze the lemon juice into the evaporated milk. Stir and let it sit for a few minutes to thicken.

2. In a large bowl, combine the cake flour and salt. Add the baking powder and sugar. Crack an egg into the evaporated milk/lemon mixture and add the vanilla. Add the lemon zest to the evaporated milk mixture and stir to combine.

3. Add the wet mixture to the dry ingredients, stirring it gently with a fork as you pour it in. Be careful not to overmix it. Then fold in a whole bunch of blueberries. Splash in a little more evaporated milk if it’s overly thick. It needs to be slightly pourable, not just ploppable. Finally, stir in the melted butter.

4. Heat a heavy griddle over medium-low heat and add 2 tbsp of butter to the pan. Use a 1/4 cup measure to drop the batter into the pan. Then cook them on both sides until golden brown.

5. Stack them, top with a big pat of butter, drizzles with warm syrup.

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