By Eva Kosmas Flores
Garden-to-Table: Blueberry Lemon Pancakes
Photo by Eva Kosmas Flores
It’s blueberry season, friends!! I love heading out to u-pick blueberries once the season hits, there’s something so incredibly beautiful about seeing hundreds of dusty bluish purple berries hanging heavy from their dark green shrubs, all in a long and sprawling row. U-pick helps me find my wild at nearby farms, I just love the feeling of coming home with a basket of berries that I picked with my own two hands, and then putting them to use in a wide variety of delicious applications, like these buttery little pancakes! These are my go-to for a simple-yet-pretty-looking breakfast option, (they’re great if you want to make breakfast in bed but don’t feel super confident in the kitchen). Plus, the combination of lemon and blueberry is one of those timeless flavor friendships that toes the line of perfecting the balance between sweet and tart. A winner in every aspect!
Garden-to-Table: Blueberry Lemon Pancakes
Ingredients
1 cup plus 1 tablespoon flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup creme fraîche (preferable) or full fat sour cream
1/3 cup whole milk
1/4 cup fresh squeezed lemon juice
1 egg
1 tablespoon unsalted butter, melted
2 teaspoons vanilla bean paste
1 1/2 teaspoons finely grated organic lemon zest
1/2 teaspoon vanilla extract
2/3 cup fresh blueberries
4 tablespoons unsalted butter (for greasing pan)
Maple syrup, optional for serving
Room temperature butter, optional for serving
In a medium bowl, mix together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined. Set aside.
In a large bowl, whisk together the creme fraîche, milk, lemon juice, egg, melted butter, vanilla bean paste, lemon zest, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the blueberries. Cover and allow batter to rest for 15 minutes.
Place a skillet over medium heat and melt 1 tablespoon of butter on it. When a drop of water flicked onto the skillet hisses and sizzles, the skillet is ready.
Pour a ladle full of the batter onto the griddle and cook until the pancake is golden on each side, about 2 to 4 minutes per side depending on the size of the pancake and heat intensity of your stovetop. Add more butter to the pan as needed between pancakes to keep it well-greased, and repeat until all the batter has been made into pancakes. Serve alongside maple syrup and room temperature butter.