This entry is fresh off the press. There are times I cook, make notes but then I get too lazy to write up the entry so I end up stalling on sharing or just not getting around to it. But in this particular case, I was inspired to make these delicious, fluffy, summer-y, refreshing lemon pancakes with a fresh blueberry compote and express publish this post because I just couldn't wait to share.
So, I finally went to New York City for the very first time, and naturally in addition to exploring and sight seeing, a good chunk of the trip was also spent eating through New York. My friends wanted to blend in with New York, but unfortunately for them I trailed around gallivanting with a huge camera around my neck that just screamed 'tourist' - but I captured photographs of a ton of yummy food and food I am definitely inspired to re-create and share. As we went hunting far and wide for recommended hot spots to eat at, we got lost and found a hidden little gem of a diner where we had the most amazing breakfast. The picture below shows the mouth-salivating scrumptious pancakes I had:
The only difference is that I had regular pancakes with blueberry compote but I noticed lemon pancakes were popular on NYC restaurant menus, so I had to try and make lemon pancakes instead. And my hunch was right, lemon pancakes taste even better than regular pancakes, MmmmMMmmMMm, plus the addition of lemon makes them taste lighter and refreshing, just as a summer breakfast should.
- Blueberry Compote
- blueberries - 1 cup
- lemon - 1 tablespoon lemon juice
- water - 3 tablespoon
- white sugar - 3 tablespoons
- Lemon Pancakes
- all purpose flour - 1 cup
- white sugar - 3 tablespoons
- baking powder - 1 teaspoon
- baking soda - 1 teaspoon
- salt - 1/8 teaspoon
- egg - 1 egg beaten
- plain yogurt - 3/4 cup
- milk - 3 tablespoons
- lemon zest - 1 lemon
- lemon juice - 1 lemon
- unsalted butter - 3 tablespoons (melted at room temperature)
- pure vanilla extract - 1/4 teaspoon
Note before you start: my display presentation photograph contains all the pancakes I was able to make with this batch of batter and it was shared amongst 3 people - it's not one serving.
Set a small saucepan on medium heat, add 3 tablespoons of water, 1/2 cup of fresh blueberries, 3 tablespoons of white sugar and 1 tablespoon of lemon juice. Keep stirring occasionally and after 5 minutes add the other 1/2 cup of blueberries, again keep stirring occasionally for another 5 minutes and remove from heat. (Most of the first batch of berries become sauce-like and the second batch stay in shape).
Dry Ingredients - In a large bowl, sift and combine 1 cup of all purpose white flour, 3 tablespoons of white sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1/8 teaspoon of salt. Ensure it's thoroughly mixed.
Wet Ingredients - In another separate bowl, lightly beat one egg, than mix in 3/4 cup of plain yogurt (if you don't have plain yogurt, you can try sour cream - fattier alternative though), 3 tablespoons of milk, 3 tablespoons of melted butter, 1/4 teaspoon of pure vanilla extract, the zest of 1 lemon and the juice of 1 lemon.
Now that you have both your wet and dry mixes ready, slowly incorporate the wet mix into the dry and beat with a wooden spoon. Don't overbeat it though, as soon as you see that the batter doesn't have any lumps, you are set.
Set a griddle, or in my case just a regular pan on medium heat (I did find that I had to crank down the heat on my stove to low-medium - hence experiment and see), grease your pan with a bit of butter and use one ladle worth of batter for each pancake, let golden, flip and let the other side golden as well (each pancake shouldn't take you more than a minute and a half). Stack desired number of pancakes, dust with a bit of confectioner's sugar, spoon about 2 tablespoons worth of blueberry compote on top and serve with some 100% canadian maple syrup on the side. Hope you love these lemon pancakes as much as I do :) It's got to be one of the best pancakes I've had to date.