Blueberry Pancakes: A Burst of Freshness for Your Morning
Fluffy and Tender Lemon Blueberry Pancakes: A Special Brunch Dish
Indulge in these wonderfully fluffy blueberry pancakes, topped with a vibrant, tangy, and sweet lemon blueberry compote. This delightful brunch menu is perfect for a leisurely morning, offering a comforting texture and a bright flavor profile that will awaken your senses.
Pancake Batter Ingredients- 2 cups all-purpose flour (approx. 200g)
- 2 1/2 tablespoons granulated sugar (approx. 30g)
- 2/3 tablespoon baking powder (approx. 8g)
- 1/4 tablespoon baking soda (approx. 2g)
- 1/3 tablespoon salt (approx. 3g)
- 2 large eggs (room temperature)
- 180 ml milk
- 1 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter, melted
- 1 cup blueberries (fresh or frozen)
- Vegetable oil or butter, for greasing the pan
Lemon Blueberry Compote- 2 cups frozen blueberries (approx. 200g)
- 2/3 cup granulated sugar (approx. 100g)
- 1 tablespoon lemon zest (from the yellow part of lemon peel)
- 3 tablespoons fresh lemon juice
- 2 cups frozen blueberries (approx. 200g)
- 2/3 cup granulated sugar (approx. 100g)
- 1 tablespoon lemon zest (from the yellow part of lemon peel)
- 3 tablespoons fresh lemon juice
Cooking Instructions
Step 1
Let’s start by making the delicious lemon blueberry compote. In a saucepan, combine all the compote ingredients: frozen blueberries, sugar, lemon zest, and lemon juice. Stir them together and bring to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and continue to cook, stirring occasionally, for about 10-15 minutes, or until the blueberries have softened and the sauce has thickened. Set the compote aside to cool slightly; it will thicken further as it cools.
Step 2
Now, let’s prepare the buttermilk base for our pancakes. In a bowl, pour 180ml of milk and stir in 1 tablespoon of lemon juice. Let it sit for about 5 minutes. You’ll notice the milk starts to curdle slightly. This ‘buttermilk’ (though homemade here) is key to making your pancakes extra tender and fluffy.
Step 3
In a large mixing bowl, whisk together all the dry ingredients for the pancakes: the all-purpose flour, sugar, baking powder, baking soda, and salt. Sifting these ingredients can help ensure they are well combined and prevent lumps. Make a well in the center of the dry ingredients and crack the 2 eggs into it. Pour in the prepared buttermilk mixture and the melted unsalted butter. Gently whisk everything together until just combined. Be careful not to overmix; a few small lumps are perfectly fine, as overmixing can lead to tough pancakes.
Step 4
Gently fold in the 1 cup of blueberries into the batter. Try not to crush the berries too much. Heat a lightly oiled or buttered griddle or non-stick frying pan over medium-low heat. Once hot, pour about 1/4 cup of batter per pancake onto the pan. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface of the pancake.
Step 5
Stack the warm, golden-brown pancakes on a plate. Generously spoon the prepared lemon blueberry compote over the top. Your beautiful and delicious blueberry pancakes are now ready to be enjoyed! For an extra touch of sweetness, you can also drizzle with maple syrup or add a dollop of whipped cream.
