Lemon Blueberry Potato Pancakes
Ingredients
- 2/3 cup Dehydrated Potato Flakes
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Pinch ground nutmeg
- 2 eggs, at room temperature
- 1 1/2 cups milk, at room temperature
- 1/4 cup unsalted butter, melted (approx.)
- 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
Directions
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.
Tips:
• Garnish pancakes with additional lemon zest if desired.
• Substitute orange or lime for lemon juice and zest if desired.
Nutrition Facts
Per 1/4 recipe Calories 630 Fat 27g Saturated Fat 16g Cholesterol 170mg Sodium 580mg Carbohydrate 84g Fiber 3g Sugars 47g Protein 12g
