Blueberry Pancakes

During the last week of August, I realized I had almost let the entire summer get away from me without making blueberry pancakes once. I had a scant few days of blueberry season left before I would be guilty of committing a total travesty. Fortunately, crisis was averted and deliciousness was enjoyed.

Pancakes have always been one of my favorites. My mom made it for breakfast quite often, but the most enjoyable pancakes were those we got to eat for dinner. There’s something quite magical about breakfast for dinner. It somehow inherently feels like getting away with misbehaving; there’s a certain sense of impish satisfaction that accompanies it. It’s fun and cozy and relaxing.

I attempted to make these into blueberry lemon pancakes by adding the zest of an entire lemon into the batter. It provided a background flavor at best, and that’s actually being a little generous. I’m not saying it added nothing, but I certainly cannot add lemon to the title of the recipe based solely upon this preparation. I think next time I will increase the lemon zest amount and see what happens.

I can recommend this recipe as written though. The pancakes were fluffy and the blueberries burst with sweet goodness with every bite. This will remain a go-to recipe for me. I hope you enjoy it too.

Source: moderately adapted from Cook Without a Book: Meatless Meals, by Pam Anderson

Ingredients:
1 1/2 cups flour
2 tsp sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1 large egg
2 tbs canola oil, plus more for the griddle
Zest of 1 lemon
1 cup fresh blueberries

Directions:
Combine the dry ingredients in a medium bowl. In a 2-cup liquid measuring cup, whisk together the buttermilk, 1/4 cup water, egg, and oil.
Heat a griddle over medium heat and brush generously with canola oil. Add the wet ingredients to the dry ingredients all at once. Whisk until just mixed.
When water splashed on the surface of the griddle splashes confidently, pour on the batter, about 1/4 cup at a time, making sure not to overcrowd the griddle. When the pancake bottoms have browned and the top surface starts to bubble, 2 to 3 minutes, flip the cakes and cook until the second side has browned and they are cooked all the way through, 1 to 2 minutes longer. You can use a toothpick to test for doneness, the same way you would use a knife to test a baked cake’s or quick bread’s doneness. Serve immediately.

2 responses to “Blueberry Pancakes

  1. Pingback: Whole Wheat Ricotta Raspberry Scones | The Texan New Yorker

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