Sunday, August 19, 2012
I've always loved blueberry pancakes - who doesn't, right? Yet, my favorite breakfast treat, is IHOP's Swedish (lemon) Pancakes. Imagine my delight, when a good friend and gourmet introduced me to lemon-blueberry pancakes.
I've experimented with several different recipes, and like this one the best - it's easy and the pancakes are light and fluffy.
The basic pancake recipe is one my daughter found on-line and is delicious in its own right. Toss in a little lemon juice, a spattering of zest, and a pint of blueberries, and you have heaven on a plate.
1 1/2 cups milk
juice of 2 lemons (about 4 tablespoons)
zest of one lemon
pint of plump, ripe, blueberries
2 cups all-pourpose flour
4 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 beaten eggs
4 tablespoons melted butter
lemon wedges for garnish
Combine the milk, lemon zest, and juice; set aside. Combine the dry ingredients in a large bowl. In a small bowl or custard cup, combine the cooled, melted butter and beaten eggs. Add to the milk/lemon mixture.
Coat a large griddle or skillet with cooking spray, and heat.
Add the milk mixture to the dry ingredients. Mix, just until the dry ingredients are wet (over mixing will make the pancakes tough and flat). Drop the batter by 1/4 cupfuls onto the hot griddle. Quickly add a small handful of blueberries to each dollop of batter. Repeat until the griddle is full. Flip the pancakes when dry bubbles appear.
NOTE: in a pinch for time? I experimented using a boxed pancake mix (Hungry Jack, Bisquick . . . ) and though the end result wasn't quite as tasty as the version above, the pancakes were still worthy. Follow the directions on the box mix for a basic recipe, but reduce the milk by 2 tablespoons. Then, add the juice and zest of 1 lemon. Add the blueberries as advised above.