I’ve always thought of pancakes as being a sort of one hit wonder. As it turns out – pancakes are awesome. I did some pumpkin pancakes last fall, and they were super yum. So, I decided I wanted to play around with a summertime buttermilk pancake to highlight summer berries. Just to get one last bite of summer.
I decided to work on a buttermilk lemon pancake – to be topped with lemon curd (or preserves), fresh berries and sprinkled with powder sugar or to make blueberry lemon pancakes – topped with lemon curd or blueberry compote or even a honey based syrup. Yummy. What a way to go out.
Summertime Dirge Pancakes
1 1/2 c unbleached all purpose flour
1/2 c whole wheat flour
3 T sugar
2 1/2 t baking powder
1 t baking soda
1/2 t salt
1/2 t cinnamon
zest from 2 lemons
2 c buttermilk or milk
juice from half a lemon
1 egg, lightly beaten
3 T butter, almost melted
1 T vanilla
1 T lemon extract
Whisk together dry ingredients. In a separate bowl whisk together wet ingredients. Mix wet ingredients into dry ingredients or dry ingredients into wet ingredients until they’re just barely mixed together.
Heat griddle, sprayed with cooking spray, over medium to medium high heat. Once up to heat, scoop 1/4 c of batter on to the griddle and make a test cake. Flip once the top side is covered in bubbles. Adjust heat if necessary. Add in more liquid if the pancakes are too thick.
Here lie the pancakes, food for Kris and Marv, loved by all. RIP
Once batter is poured out onto the pan sprinkle blueberries into cake and continue cooking as normal.