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Lemon – Blueberry Pancake Bites – Portable lemon blueberry pancake poppers drenched in a cream cheese icing makes for a yummy weekend breakfast treat!
Ingredients
- 1½ cups cake flour + 1 Tablespoon
- ¼ teaspoon kosher salt
- 1 heaping Tablespoon baking powder
- 3 Tablespoons sugar
- 1 and ½ cups evaporated milk
- 1 lemon, juiced
- Zest of 1 lemon
- 1 egg, beaten
- 1 and ½ tsp. vanilla extract
- 2 Tablespoon butter, melted
- 1 cup blueberries, fresh or frozen
Cream Cheese Icing
- 4 oz. cream cheese, room temp
- 2 Tablespoons butter, cold
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½ cup milk
Instructions
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 pour-able 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 ebelskiver cavities with a dot of butter over medium heat.
- Fill each cavity ¾ full with batter and push
3-4 blueberries down into the batter. Cook for one minute. - Flip the poppers over using two 2 wooden skewers and cook for another 1.5 minutes.
- Serve poppers with cream cheese icing. Say Grace and enjoy!!
