Lemon Blueberry Pancake Bites
Portable lemon blueberry pancake puffs drenched in a cream cheese icing makes for a yummy weekend breakfast treat!
Felesha Bell for Gather for Bread
cake flour + 1 Tablespoon
heaping Tablespoon baking powder
and 1/2 cups evaporated milk
Zest of 1 lemon
and 1/2 tsp. vanilla extract
fresh or frozen
Cream Cheese Icing
Beat the cream cheese and butter until fluffy.
Add the powdered sugar and combine.
Add the milk and stir. You should have the consistency of a pourable syrup.
For the Poppers
In a medium bowl, mix cake flour, salt, baking powder, and sugar.
In a small bowl, mix evaporated milk, lemon juice, and lemon zest and rest it for about five minutes then add egg, vanilla, melted butter and whisk until combined.
Pour wet mixture into dry ingredients. Stir to combine without over mixing.
While allowing the batter to rise, heat
with a dot of butter over medium heat.
Fill each cavity 3/4 full with batter and push 3-4 blueberries down into the batter. Cook for one minute.
Flip the poppers over using two 2
and cook for another 1.5 minutes.
Serve poppers with cream cheese icing. Say Grace and enjoy!!