Friday, September 5, 2014

Lemon Blueberry Pancakes

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)
For the blueberry compote:
  • 1 cup fresh or frozen blueberries
  • ¼ cup water
  • 2 tbsp sugar
  1. In a medium-sized bowl, whisk together the flour, baking powder, lemon zest, sugar, and salt.
  2. 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.
  3. Gently fold in the blueberries, being careful not to break them.
  4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 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.
  5. 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. 
Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

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