It’s summer, and blueberries are all up in my business. I’m not crazy about them alone but they sure are great in things. Also, lemon pancakes. Who knew?! Everyone but me, apparently. Make these and serve with whipped cream and shredded coconut. Don’t worry too much about the ingredients, substitute similar things as you like (although I do really recommend powdered sugar, it makes them so splendidly light and fluffy, and revel in sun-soaked summer splendiosity.
Yield
About 8 pancakes
Ingredients
- Dry ingredients:
- 1 c. flour of some type (I used my last bits of AP, some rye and half a cup of whole wheat)
- 1/4 c. powdered sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. sea salt
- dash nutmeg
- Wet ingredients
- ~2 egg whites (or one egg)
- 3 tbsp greek yogurt
- 1/2 c. almond milk
- 1/4 cup lemon juice (add the zest if you’re lucky enough to have an actual lemon)
- 1 t. vanilla extract
- as many blueberries as you want
Directions
- Mix the wet ingredients in one bowl and the dry in another.
- Combine the contents of the two bowls into one. Mix until incorporated.
- Heat a cast-iron skillet (or non-stick, it doesn’t really matter) on just-below-medium heat. When hot, add a pat of butter. It should bubble and melt but if it turns brown, your pan is too hot.
- Dish out the pancakes with a #16 disher. Cook the pancakes a couple minutes to a side, until a neat edge forms and they bubble on top. Flip, repeat.
- Mmmmmmmmm
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- Dry +
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- Wet +
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- Blueberries =
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- Batter ready to go!
Short, Sweet 'n' Savory 