Blueberries are, without a question, my favourite berry. I usually spend most of August gorging myself on blueberries, and for the rest of the year I wait for blueberry season to come back. Sigh. Blueberries.
When it isn’t blueberry season, the best way to enjoy them is frozen. Maybe dried. But definitely not the ones that come from Chile or some other far away country and are supposedly fresh. Those ones are awful.
One of my favourite things to do with frozen blueberries is turn them into pancakes. With lemon. Lemon and blueberry together are an incredible thing to behold.
Blueberry & Lemon Pancakes
1 cup all purpose flour
1 cup white whole wheat flour
¼ cup sugar
1 teaspoon salt
1½ tablespoons baking powder1 large egg
2 cups minus one tablespoon whole milk
2 tablespoons butter, melted & cooledZest of one lemon
1 tsp lemon extract
1 cup frozen blueberriesLemon curd, to serve
Preheat a grill to medium-high heat.
Mix the dry ingredients together in one bowl, and the wet ingredients in another. Mix the wet and dry together, taking care not to over mix. Stir in the blueberries, lemon zest, and lemon extract.
Test the grill to see if it’s ready; flick a few drops of water onto the grill. If they dance and skitter around before evaporating off, you’re good to go. Grease it and get ready to make some pancakes!
Scoop 1/4 cups of batter onto the griddle. Cook until the pancakes are a bit dry around the edges, but still wet on top. Flip. Cook through and serve up with lemon curd. Yum!
