Lemon Blueberry Pancakes

by Heather on July 7, 2011

I’m a simple breakfast kind of gal.

I usually stick with some kind of smoothie (which, if I’m honest, doesn’t detour in flavor all that much), an egg sandwich with hot sauce, or a Starbucks spinach feta wrap.  It’s just what I do since mornings are so busy and rushed and I’m already blogging and walking the dogs and having to take care of that hygiene thing.  I figure at least I’m eating breakfast, which is a far cry from my college days where I “didn’t have time to eat” until about 5pm.

 

I know not who that girl is anymore!

But over the 4th of July weekend I was able to take some time and evaluate what to make for breakfast and not care if it didn’t happen til 10am.  Since I loved the Creamy Blueberry Lime Loaf Cake so much I thought I’d do the citrus-blueberry combo yet again.  In cake form.  In PANcake form to be exact.

Once upon a time we moved from Texas to Colorado.  This is old news.  But one of the things that really helped that big transition weekend was hitting up the Cracker Barrel across the street with my mom and ordering a big stack of blueberry pancakes.  These were perfectly cooked, full of ripe blueberries, and topped with the perfect amount of butter and syrup.  It was comfort food at its finest, and since then I’ve adored adding blueberries to every stack of pancakes I can.

LEMON BLUEBERRY PANCAKES (pancake recipe based on this fantastic one)

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1-2 cups fresh or frozen blueberries
  • zest from one lemon

Whisk together the dry ingredients and then add the wet.  Fold in the lemon zest until it is evenly distributed throughout the batter.  In a skillet over very low heat melt a sliver of butter.  Add the pancake batter in 1/4 cup portions and sprinkle with blueberries.  When the top of the pancake starts to bubble then it’s time to flip, about 1-2 minutes.  Flip carefully!  Cook another 1-2 minutes on the other side until it’s golden brown and remove from pan.  If you’re trying to make a bunch all at once it helps to turn your oven on to warm, line a baking sheet with parchment or foil, and place the finished pancakes on top to stay warm until they’re all made.  Enjoy with butter and maple syrup!

All I’m saying is it’s a good thing I woke up a little earlier today…pancakes, here I come!

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