Saturday, April 27, 2013

A Year of Gratitude: Day 171

Today I am grateful for discovering how much I do love a good pancake.  Lately we've been making pancakes from scratch on Saturday and Sunday mornings, and I've discovered a couple really great recipes that have this once-pancake-hating gal loving the weekend morning treat.

The first recipe I found here, though at our house we call them Blueberry Lemonade Pancakes because that's what will get Baylor to eat them, for whatever reason.  These are much more lemony and have a wonderful richness to them.  Plus, the number of servings this makes is perfect for our little family.

Lemon Blueberry Pancakes

makes about 8 pancakes

1 1/4 cup unbleached flour
1 tablespoon baking powder (I use low sodium baking powder, and it works well.)
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 cup whole milk (We used 1/2%, and they still tasted great.)*
1 egg, lightly beaten
1 tablespoon unsalted butter, melted
3/4 cup fresh blueberries, thawed if frozen
Zest of one lemon (usually equals about 1 tablespoon)

* We also juiced the lemon and used that as part of the milk measurement.  Plus, by adding the juice of the lemon to the milk, it turns them into buttermilk pancakes.  Delicious!


In a medium bowl combine all dry ingredients.

Then slightly beat the egg and add to the flour mixture.  Next add 1 cup of milk (or the juice of the lemon plus milk, equaling one cup total) and butter (make sure it isn't hot butter or you'll cook your egg), and whisk.

Zest one lemon and whisk it in.

Lightly grease your griddle and preheat over medium to medium-low heat.  Using a 1/4 measuring cup, pour batter onto prepared griddle.  Drop blueberries onto pancake and cover with batter to avoid burning your berries.  (We just mix our berries into the batter at the very end before we pour them onto the griddle.)  Flip and repeat.

*Make a double batch, wrap and freeze up to a month!  (Never tried this, but it sounds like a good idea!)

The next recipe was found here.  I was initially drawn in by the pictures, but after making them I can tell you that they are the best pancakes I've ever had.  If you want them to be a little more lemony, just add the zest of a lemon to the batter and add additional lemon juice in place of some of the milk, just like the recipe above.

Lemon Blueberry Ricotta Pancakes

3 cups all-purpose flour
1 tablespoons and 1 teaspoon baking powder  (Used low-sodium again, and it worked well.)
2 teaspoons salt
1/3 cup granulated sugar
2 1/2 cups milk
2 teaspoons vanilla
1 cup light or full-fat ricotta (do not use fat-free)
2 tablespoons and one teaspoon lemon juice
1/4 cup butter
2 eggs
1 1/2 to 2 cups fresh (or frozen) blueberries

makes 20 to 24 pancakes (depending on size)


Sift together all your dry ingredients (flour, baking powder, salt, sugar) with a sifter into a bowl.  Or if you do not want to sift them all together you can use a whisk and whisk the ingredients all together in a bowl.  Melt your butter in a dish (on a griddle or in the microwave).  Add butter and other wet ingredients (eggs, vanilla, milk, ricotta) with a large wooden spoon or a spatula.  Mix the dry and wet together in your mixing bowl.  Now add in your lemon juice, mix in fully.  Then gently fold in the blueberries.  Place your mixed batter by the spoonful onto a hot griddle or pan.  The pancakes are ready to flip when the edges begin to bubble up.  Flip and brown the other side.

We cut this recipe in half and still have leftovers, but we love it all the same.  It's delicious!

Give these recipes a try!  And I'd love to hear if you liked them!

Have a wonderful night!

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