Saturday, 5 April 2014

Lemon-Blueberry Pancakes and Melting Snow...

The first day of Spring in one thing. The first spring day is another. Sometimes the difference between the two can be as great as a month. - Henry Van Dyke

Growing up, blueberry pancakes heralded an extra-special day.  And the melting snow of this week
seemed like something very, very worth celebrating. I have tried many Blueberry pancake recipes, but these were the lightest and fluffiest. In addition, I love the combination of blueberries and lemon. So, to make these pancakes more spring-like, I added lemon to sweetened sour cream, which made a wonderful topping for the blueberry pancakes.  My whole family loved these fresh, light  pancakes...
                      and especially loved the lemon topping...
                                                                 I hope you do, too...

Lemon-Blueberry Pancakes (partially adapted from Martha Stewart )
with blueberry syrup and lemon sour cream topping

for the pancakes (serves 4-6)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
3 Tablespoons sugar
2 large eggs lightly beaten
3 cups buttermilk
4 Tablespoons unsalted butter, melted
zest of half a lemon
1 cup fresh blueberries

for the blueberry syrup
500 ml blueberries (about 2 cups)
1/4 cup sugar (or to taste)
1/4 cup cornstarch
juice of one lemon
1/4 cup water

for the lemon sour cream topping
1 cup sour cream
1/4 cup sugar
zest of half a lemon
few drops of vanilla flavour

for the pancakes

1. Mix all the dry ingredients (flour, baking powder, baking soda, salt and sugar) in a large bowl.
2. Mix all the wet ingredients (eggs, buttermilk, butter) in another medium size bowl.
3. Gently pour the wet ingredients into the dry ingredients.  Stir until just combined.
4. Gently fold in the blueberries and lemon zest.
5. Ladle onto a heated buttered / oiled griddle. 

for the blueberry syrup

1. In a saucepan combine: sugar, cornstarch and blueberries.  Stir to coat the berries in the sugar and cornstarch. Once combined, begin to heat at low temperature.
2. Add lemon juice and water. Bring the mixture to a lightly rolling boil for about 5 minutes, or until the berries look cooked through.
3. Serve over pancakes

for the lemon sour cream topping

1. In a bowl combine sour cream, sugar, lemon zest and vanilla.  Stir until combined.
2.Serve over pancakes.


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