Hey guys! School has hit me full swing and boy oh boy I was craving some comfort breakfast food this week so I took two of my favorite fruits and decided to make these Pancakes a little more snazzy. I have a super fun Pancake Waffle Pan from William Sonoma and it makes the regular pancake just that much better! I am an avid pancake fan and love the regular fluffy pancake; but I love how these have the little grooves for optimum syrup collection!
Personally, I just love great Maple Syrup, and a little powdered sugar on top is the best way to enjoy them! The recipe below was mixed with gluten free flour but to substitute regular flour its the same ratio!!!
Lemon Zest Blueberry "Paffle" (Paffle is my take on Pancake Waffle)
Place the pan on the stove and put a tiny piece of butter on each Paffle Circle (or butter your regular sauce pan) on medium heat so its nice and warm
Combine the melted butter, honey, lemon juice and zest in a bowl
Slowly add in the flour, salt and baking powder
Next, beat the egg into the mix and you will see the dough is dry, I add in the milk in small 1/4 cup increments to ensure smooth batter
Gently add in the blueberries, so you don't squish them
Place about 2 tablespoons dough on each Paffle circle and when it starts to bubble flip the dough over to score the other side with waffle holes
Serve warm with warm syrup and some powdered sugar!
Yields about 10 Paffles
1 zested lemon
Juice of 1 Lemon
2 tablespoons honey ( I use local honey for better Immunity boost)
1 1/2 cup Gluten Free (or regular flour)
1/4 teaspoon salt
3 tablespoons melted butter
1 1/4 cup milk
3 teaspoons baking powder
1 cup washed fresh (not frozen) blueberries
I love to also eat these as an afternoon snack with a small cup of coffee for a little pick me up! Talk about yummy!!
I hope you enjoyed this one!! Its a Front Paige favorite!