Instructions

• Preheat Blackstone Griddle to medium low.
• In a large bowl, whisk together flour, salt, baking powder, and sugar.
• Meanwhile, squeeze lemon juice into another bowl. Add lemon zest and evaporated milk. Let mixture sit for 2 minutes. Then add egg, vanilla, and melted butter. Whisk gently until batter is moist with small to medium lumps.
• Combine wet mixture and dry mixture.
• Slowly stir in blueberries. Test the griddle by sprinkling a few drops of water on the surface. Water droplets should scatter and sizzle.
• Brush griddle top with a little melted butter.
• Pour 1/4 cup of batter onto the griddle.
• Cook until the surface of the pancake fills with small bubbles. Flip pancake and continue cooking until the other size has browned.
• Serve warm and enjoy with your favorite toppings.