Lemon Blueberry Pancakes
Pancakes:
3 c. all-purpose flour
7 t. baking powder
2 t. salt
2 T. sugar
2 1/2 c. milk
2 large eggs
6 T. The Tasteful Olive Italian Lemon infused extra virgin olive oil
1 pint of blueberries
Lightly oil skillet or griddle and turn burner to medium heat. In large bowl, mix flour, baking powder, salt, sugar, then stir. Add milk, eggs, and olive oil and whisk until smooth. Use approximately 1/4 c. batter for each pancake. Brown on both sides and serve hot.
Topping:
1/2 c.honey, maple syrup, pancake syrup
1/2 c. The Tasteful Olive Blueberry dark Balsamic Vinegar.
Whisk together and serve over pancakes.
