| Prep Time | 15 Min. |
| Cook Time | 25 Min. |
| Servings |
People
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Ingredients
- 2/3 cup Dehydrated Potato Flakes
- 1 cup all purpose flour
- 2 tbsp ganulated surgar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 pinch nutmeg
- 2 eggs, room temperature
- 1 1/2 cups milk at room temperature
- 1/4 cup unsalted buter melted
- 1 tsp lemon zest
- 4 tsp lemon juice
- 1 tsp vanilla extract
- 2 cups blueberries, divided
- 1/2 cup 35% heavy cream
- 1 tbsp icing sugar
- 1/2 cup maple syrup
Ingredients
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Instructions
- In large bowl, whisk together potato flakes, flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk eggs with milk. Whisk in 2 tbsp melted butter, lemon zest and juice, and vanilla; stir into flour mixture just until combined (batter will be lumpy). Let stand for 15 minutes.
- Heat large skillet over medium heat; brush with some of remaining butter. Using 1/3 cup per pancake, drop batter into skillet, leaving space between pancakes. Stud each pancake with heaping tablespoonful of blueberries.
- Cook, in batches, for 1 to 2 minutes or until bubbles appear on top. Flip over; cook for about 1 minute or until set and golden brown on bottom. Wipe skillet between batches, brushing with butter if needed. (Transfer pancakes to rimmed baking sheet; cover and keep warm in 250˚F oven).
- Meanwhile, using electric mixer, whip cream and icing sugar until stiff peaks form. Serve pancakes with remaining blueberries, whipped cream and maple syrup.
- Tip: Garnish pancakes with additional lemon zest if desired. Substitute orange or lime for lemon juice and zest if desired.
Recipe Notes
Per 1/4 recipe Calories 630 Fat 27g Saturated Fat 16g Cholesterol 170mg Sodium 580mg Carbohydrate 84g Fiber 3g Sugars 47g Protein 12g
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