Lemon Blueberry Pancakes
Blueberry pancakes are a family favorite, albeit something of a messy one at times – but we’ve got some advice for that, as well as a kiss of tangy Limoneira® lemon to add to the taste profile. Lemon juice and zest in the batter gives a traditional treat a new lift.
Ingredients
- 1 cup blueberries
- 1 cup flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Limoneira® lemon zest & juice
- 7/8 cup plain yogurt
- 1 egg
- 2 tablespoons melted butter
- 3 tablespoons oil
Instructions
- Rinse the blueberries, and set them aside for now.
- Preheat the oven to 200 F or the lowest setting available, and line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, baking soda, salt, and lemon zest to a large mixing bowl.
- Toss with a fork until combined.
- In a second bowl, lightly beat the egg.
- Add the yogourt and melted butter as you continue to stir.
- Pour the yogourt mixture into the dry ingredients, and add in the lemon juice.
- Stir together until just blended and free of lumps. Do not over-mix.
- In a pan, heat 1 tablespoon of oil, and add about 1/4 cup of the blueberries. Let them heat for about a minute.
- Spoon about a quarter of the batter over the blueberries, making sure to incorporate them all.
- Turn the heat to a medium setting, and allow the pancake to cook until the batter bubbles, and the edges are largely solid. Waiting until the pancake is solid enough to turn is key to avoiding a blueberry mess.
- Turn once and finish cooking on the other side for about a minute.
- Place it on the baking sheet in the oven to keep warm, and repeat the procedure with the rest of the blueberries and batter. Add more oil as needed to prevent the pancakes from sticking.
- Serve immediately when all of them have been cooked.
Notes
Note: makes 4 medium-sized pancakes. The batter is fairly dense to hold the berries in place as it cooks.
Tried this recipe?Let us know how it was!
