I love this recipe. You must make these amazing lemon blueberry pancake stack cakes. Lemon and blueberry cupcakes with a gorgeous lemon cream topping, mini pancake stack with more blueberries drizzled in maple syrup, delicious!
Make the cupcakes first of all by creaming together the butter and sugar until well combined, add in the eggs and mix through. Next add the milk, lemon zest and blueberries stirring through before sifting in all of the dry ingredients folding through with a spoon until completely merged. Put a tablespoon of the batter into individual cupcake cases and bake for 18 minutes at 170c until golden brown on top placing on a wire rack to cool fully.
Meanwhile make the lemon frosting, combine all of the ingredients into a mixing bowl and beat well with a spatula until combined. Leave to one side.
The pancake batter is made by whisking together the milk and egg in a jug, then pouring in the melted butter again whisking through until merged. In a separate bowl sift in the dry ingredients and then whisk in the batter, it will be lumpy at first but keep going until smooth. Warm a small frying pan and lubricate with a little butter or spray oil and add in teaspoon dollops of the pancake batter, cook until browned and repeat either side resting on kitchen towel.
Build the cupcakes by spooning on some lemon topping, placing some pancakes on top, then another dollop of lemon topping, place some more fresh blueberries into them and then finish with maple syrup and a final sprinkle of lemon zest if you wish. Absolutely amazing, oh and eating in the style of a chicken is completely optional!