Jun 17, 2010
Hillary

Lemon Blueberry Pancakes-Side of Bacon, Eggs and Fruit

Giant Lemon Blueberry Pancake!

Breakfast alone is my favorite meal of the day. That leads to breakfast in the morning, afternoon, and night ALWAYS being a great idea in my book! Plus, about 4.5 years ago breakfast was actually the very first thing Jordan ever cooked for me. We’d been going out for two weeks when Valentine’s Day arrived and after dating for such a short period of time we didn’t want to do anything too over the top…you don’t want to scare the other person away! So he decided to make breakfast, and won me over with his wonderful cooking skills. He made pink pancakes (it was Valentine’s day), with scrambled eggs, toast, bacon and strawberries on the side. All delicious! Ever since then, breakfast for dinner has been Jordan’s gig. However, it was my week to cook last week and I decided it was my time to switch up our roles and cook him breakfast for dinner. To sweeten the pancakes up a bit I decided to add some blueberries and lemon zest to the batter and I have to say, despite it being my first go at pancakes, I thought they turned out fantastic!

Here’s what I used for the pancakes:

Ingredients:

  • 1/4 cup of melted butter
  • 1.5 cups of milk (I used skim but buttermilk would be an excellent choice if you have some in your fridge!)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoon baking powder
  • 1/4 cup of granulated sugar
  • 2 cups of unbleached all purpose flour
  • 1 small container of blueberries
  • zest from 1 small lemon

I should also note that I usually share recipes that serve 2 people, with leftovers for one. However this will make enough pancakes for at least four people but we wanted to have leftovers for a couple days of breakfast!

So to start the pancakes melt the butter in a small saucepan over medium heat and let it cool for about a minute. Then add it to your mixing bowl, with the addition of the milk and 2 eggs. I had every intention of using buttermilk for this recipe but I had an unfortunate lapse of memory at the grocery store (20 minutes before I started cooking) where I said we needed buttermilk and walked right out without it! As always, we only had skim milk in the fridge and I was very concerned the pancakes wouldn’t turn out too great, but as always my skim milk pulled through and produced an excellent result!

Once all the wet ingredients are mixed together, add the salt, baking powder and baking soda. Next is the addition of the sugar and then the gradual mix of the flour. In most baking recipes, they tell you to mix the dry ingredients all together and add as one mixture. I am a complete fan of that but sometimes I just don’t have time and really don’t want to create more dishes for myself. I think sometimes it’s absolutely necessary but here I think it’s just fine to mix in the order that I listed. I also learned that night that when making pancake batter you don’t want mix the batter too much because your pancakes just won’t turn out right! So, you’re looking for slightly thicker batter but you can always add in a few splashes more of the milk if you think it’s too thick.

Now you’re ready to fold in your lemon zest and blueberries! It’s important to fold the berries in by hand though to try to prevent them all from being split open from the force of the mixer. Here’s what your batter should look like:

Pancake batter before the blueberries are added. Excuse the shadow from the paddle, but I wanted to show the thickness of the batter by showing some of the drips off the paddle.

The blueberries are now included in the pancake batter and remember to FOLD them gently in!

It’s cook time now! I used just a very small piece of butter on each side of the pancake and I kept the pan on low-medium heat so that I could control the cooking of each side. I added the butter, swirled it around the pan and then took a 1/3 measuring cup to scoop and pour the batter into the pan. Let the pancake sit there for about 2-3 minutes until the edges start to golden, the top starts to bubble and you are able to slide it pretty easily around the pan. Now comes, what for me, was the true test of making pancakes: THE FLIP! You have to make sure that little pancake is up on the spatula as far as it can go, and as evenly as possible, and then real quick, just FLIP IT! Hopefully with limited splatter! This next side is going to go a little quicker so it will probably be done closer to 2 minutes. You can always make the slightest cut on the top of the pancake to double check the pancake is ready.

First side of the pancake complete. This is the size pancake that results from pouring with a 1/3 measuring cup.

This made 8 small pancakes and one giant one (Jordan’s request) that you can see in the top picture. He was responsible for flipping the giant or else pancake would have covered the stove! We also had our oven occupied with bacon at the time and our toaster oven was storing our little pieces of toast. So, we had to be crafty and make a little tinfoil tent over a plate and we just stored all the completed pancakes in there. It was actually quite successful and no re-heating was necessary when we were ready to sit down to eat.

I also wanted to share our bacon trick while we were on the topic of breakfast. I like very crunchy bacon and as little grease/fat as possible. Basically, I don’t like my bacon shining at me. Well we finally took the advice of some many cooks and put the bacon in the oven on a baking rake and baking sheet covered with tinfoil at 450 degrees for about 15-20 minutes (depends on your desire of crispiness).

Bacon in the oven at 450 degrees for 15-20 minutes delivers a crispy, pain free clean up result!

We always like to add a fresh cup of fruit on the side to serve as “desert” for our breakfast dinner. This night I went for peaches and mango.

A side of peaches and mango for our desert.

Scramble some eggs, make some toast and that’s breakfast for dinner for two! You’ll have a full plate and a full stomach for sure once you’re done with this meal. And with this being my very first attempt at pancakes, I’m not going to lie, there was something about it that seemed a little daunting about the whole thing. BUT, now that I made it through successfully, I can say it truly is simple to put breakfast together for a weeknight meal. I’ve never made pancakes from a mix or box but I can imagine that when you’re craving those pancakes it’s pretty simple to just go straight ahead through the first five steps and get those things baking on the pan. But, honestly, it took me about 5 minutes to make the homemade batter and the long part was the cooking and flipping part! Ironic that there is a short cut for the quick part of pancakes but no way of getting around the waiting and tricky flip action. So, next time you crave those pancakes and find yourself opting for a box mix, try to throw this homemade batter together and I bet you never find yourself in the checkout line with a boxed mix again! For now, that’s lemon blueberry pancakes…in the shell of a nut!

Lemon Blueberry Pancakes for Dinner! With a side of fresh peaches and mango, scrambled eggs, bacon and toast! What more could you want!

1 Comment

  • I’ve been scrambling to come up with a creative spread for Father’s Day and this is totally a winner! I’ll let you know how it turns out!

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