One word for these lemon-blueberry pancakes … delicious! Serve with butter and real maple syrup.
Sift together flour, baking powder, sugar, and salt in a large bowl.
Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Per Serving: 123 calories; protein 3.8g; carbohydrates 19.6g; fat 3.3g; cholesterol 24.8mg; sodium 297.1mg.
Eating healthy breakfast to start the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to make on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and helps keep you feeling full longer, and less likely grab a side food out of the street food before lunchtime.
Make fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your refrigerator next to the milk or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.