Ree’s Lemon Blueberry Pancakes

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The Shiksa in the Kitchen


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1 large lemon (or more if needed)

1 1/2 cups (one 12 oz. can) evaporated milk (or more if needed)

1 1/2 cups plus 1 tbsp cake flour (or more if needed)

1/4 tsp salt

1 heaping tbsp baking powder

3 tbsp sugar (or more to taste - I used 6 tbsp)

1 large egg

1 1/2 tsp vanilla

1 heaping cup blueberries

2 tbsp melted butter (plus more for serving)

Warmed pure maple or pancake syrup for serving

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