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Name: Lemon Blueberry Pancake Bites
Prep time: 10 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups Flour; 1/4 teaspoon Salt; 1 tablespoon Baking powder heaping; 3 tablespoons Sugar; 1 1/2 cups Evaporated milk; 1 Lemon juiced; 1 Egg beaten; 1 1/2 teaspoon Vanilla extract; 2 tablespoons Butter cold; 1 cup Powdered sugar; 2 tablespoons Butter melted; 1 cup Blueberries; 4 ounces Cream cheese room temp; 1/2 teaspoon Vanilla; 1/2 cup Milk

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INGREDIENTS

1 1/2 cups Flour
1/4 teaspoon Salt
1 tablespoon Baking powder ; heaping
3 tablespoons Sugar
1 1/2 cups Evaporated milk
1 Lemon ; juiced
1 Egg ; beaten
1 1/2 teaspoon Vanilla extract
2 tablespoons Butter ; cold
1 cup Powdered sugar
2 tablespoons Butter ; melted
1 cup Blueberries
4 ounces Cream cheese ; room temp
1/2 teaspoon Vanilla
1/2 cup Milk

Servings

INSTRUCTIONS

1. Beat the cream cheese and cold butter until fluffy.

2. Add the powdered sugar and combine.

3. Add the milk and stir. It should be pourable.

4. In a medium bowl mix flour, salt, baking powder and sugar.

5. In a small bowl, mix evaporated milk, lemon juice, lemon zest and rest it for about 5 minutes. Then add egg, vanilla, melted butter and whisk until combined.

6. Pour wet mixture into dry ingredients and stir to combine.

7. All batter to rise.

8. Fill greased mini muffin pan with butter and push 3-4 blueberries in each. Cook for 1 minute.

9. Flip poppers over and cook for another 2 minutes.

10. Serve with icing made in step three.

NOTES

Serving: 4 poppers

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Lemon Blueberry Pancake Bites

1 1/2 cups Flour 
1/4 teaspoon Salt 
1 tablespoon Baking powder heaping
3 tablespoons Sugar 
1 1/2 cups Evaporated milk 
1  Lemon juiced
1  Egg beaten
1 1/2 teaspoon Vanilla extract 
2 tablespoons Butter cold
1 cup Powdered sugar 
2 tablespoons Butter melted
1 cup Blueberries 
4 ounces Cream cheese room temp
1/2 teaspoon Vanilla 
1/2 cup Milk

1. Beat the cream cheese and cold butter until fluffy.
2. Add the powdered sugar and combine.
3. Add the milk and stir. It should be pourable.
4. In a  medium bowl mix flour, salt, baking powder and sugar.
5. In a small bowl, mix evaporated milk, lemon juice, lemon zest and rest it for about 5 minutes. Then add egg, vanilla, melted butter and whisk until combined.
6. Pour wet mixture into dry ingredients and stir to combine.
7. All batter to rise.
8. Fill greased mini muffin pan with butter and push 3-4 blueberries in each. Cook for 1 minute.
9. Flip poppers over and cook for another 2 minutes.
10. Serve with icing made in step three.

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 8 Servings

Calories: 388
Calories from Fat: 168 (43%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.7g
Cholesterol 61.1mg		19 %
Sodium 1534mg		53 %
Potassium 413mg		11 %
Total Carbohydrate 48.4g		14 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 47.3g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 388

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