January 28th happens to be National Blueberry Pancake Day, which is odd since blueberries aren't in season until summer months - but, hey. I'm not complaining. Frozen blueberries work just fine, and even the off-season fresh berries at the grocery store taste good too.
Pancakes are a weekend favorite in our house. I love them because they're so simple to make, and because pancakes on Saturday typically means leftovers for Sunday morning (and maybe even for Monday's before-school breakfast). The kids love them because they're sweet and buttery and, well, what's not to love about pancakes?
Blueberry Lemon Pancakes
[Print this recipe]
Prep: 10 minutes; Cook: 30 minutes; Serves: 4
Ingredients
1-1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 cup whole milk
1 egg, beaten
3 tablespoons canola oil
1 teaspoon pure vanilla extract
1/2 pint fresh blueberries (or one cup frozen blueberries, thawed)
1 tablespoon fresh lemon zest (zest from 1 lemon)
Directions
Add 1 tablespoon canola oil to a large skillet over medium to medium/high heat and use a paper towel to spread the oil around the pan, coating the bottom entirely. Let the pan heat while you prepare the batter.
In a medium mixing bowl, combine the flour, baking powder, salt, and sugar. In a separate mixing bowl combine the milk, egg, 2 tablespoons oil, lemon zest and vanilla. Pour the wet ingredients into the dry ingredients, whisking to just combine.
Pour the batter, about 1/4 cup at a time, into your preheated skillet and sprinkle each pancake with blueberries. Cook for four minutes, or until you see bubbles appear all over the top, and then flip the pancakes*. Cook for an additional three minutes, then remove the pancakes to a plate and cover them loosely with foil to keep them warm while you finish the rest. Repeat the process until batter has been used up.
Serve hot with butter and syrup.
*I start with the pan on medium/high to preheat, but once the first set of pancakes has finished, I reduce the heat to medium. After the first set, the remaining batches need less time - about three minutes the first side, and two minutes the second side.
4 comments:
These sound delicious, though I agree this is a strange time of year to celebrate blueberry pancakes. This is my first visit to your blog, so I've taken some time to browse through your earlier entries. I'm so glad I did that.I really enjoy the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary
@Mary - thank you for taking the time to read a little! Although...depending on how early you go back, you'll have to disregard the photo quality. For some reason in the early months, I hadn't quite gotten the hang of things in that department. :)
Pieces of fruit are a great addition to pancakes. My grandmother chops apples and adds them to pancake batter - delicious!
@easy recipes student - my mom used to chop up apples and put them right in the batter. Sooo good. Instead of syrup, sometimes we'd slather with butter and then sprinkle cinnamon-sugar on top.
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