Last month was the first time in the history of this blog that I did not have a single post. Part of the reason was because I traveled with my brother to Europe for two weeks to celebrate his graduation from high school. When we returned it was his birthday shortly after and I made many dishes including a roasted beet quinoa salad, stuffed mushrooms, and chocolate creme brulee for dessert. I did make one new thing: grape leaves stuffed with dried figs, goat cheese, and walnuts. Even though it was actually very well received I felt it was too simple to dedicate an entire post to.
However last weekend was Labor Day and for some odd reason I woke up very early on Monday morning in the mood for pancakes. Recently my mother had purchased a 10 lb box of blueberries because she knows that I love them and the season is coming to an end. I decided to use the blueberries in the pancakes and also make a blueberry compote topping.
The pancakes were very simple and also quite fluffy because of all the baking powder. I was quite pleased that it made a small batch perfect for two people to enjoy for breakfast. When my brother woke up he happily ate the pancakes along with me. Overall it was a nice relaxing morning and my pancake craving was fulfilled.
Lemon Blueberry Pancakes
Makes about 13 palm-sized pancakes
- 1½ cups flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 lemon, juiced and zested
- ½ tsp salt
- 1 large egg
- 2 tbsp oil
- 1 cup milk
- 1⅓ cups fresh blueberries (can use frozen as well)
- 1 cup fresh or frozen blueberries
- ¼ cup water
- 2 tbsp sugar
- In a medium-sized bowl, whisk together the flour, baking powder, lemon zest, sugar, and salt.
- Add the egg, oil, milk, and lemon juice. Mix well until a batter forms. If it is too thick, add some extra milk, one tablespoon at a time.
- Gently fold in the blueberries, being careful not to break them.
- Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
- Meanwhile, combine the ingredients for the blueberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat.