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Fluffy Blueberry-Lemon Pancakes

 Pancakes are quite easy to make if you do it right. They are also very versatile, and you can add chocolate, nuts, and, specifically in this recipe, blueberries and lemon. This is a very nice breakfast for a special morning, or just a slow morning! 

This is recipe number four in my fall recipe series, and you can skip adding the blueberries and lemon if they are not in season, and just stick to the spices for a full-fall pancake. This recipe is perfect for September.

 I got this recipe from The Complete Cookbook for Young Chefs (I altered the recipe quite a bit, but it is very loosely based on it.)



Special tools or ingredients: blueberries and lemon

Ingredients

1 cup all-purpose flour

2 tbsp. sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

3/4 cup milk

1 large egg

2 tbsp. oil (Vegetable, canola, and olive work well.)

1/4 tsp. vanilla extract (You can also use almond extract and it still tastes amazing!)

Butter (The original recipe said oil spray, but butter has such a richer, fall like taste to it. Margarine also works.)

1/2 cup blueberries

1 lemon

Nutmeg

Cinnamon (Come on, I had to.)

Pumpkin pie spice (Optional.)

Tools

2 bowls (1 small, 1 medium.)

Whisk

Electric beater (If you don't have one, just use the whisk.)

Rubber spatula

Non-stick skillet (A flat one works best.)

1/4 cup dry measuring cup (A dry measuring cup is just a normal measuring cup. When it says liquid measuring cup, it means the one with the handle and spout.)

Liquid measuring cup (If you don't have this, just use a dry measuring cup. A great brand for a liquid measuring cup is the brand Anchor.)

Lots of measuring spoons (1 tsp., 1 tbs., 1/4 tsp.)

Pancake flipper

Lemon zester (You can use a cheese grater as well.)

Instructions

1. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk the milk, oil, and extract until combined. 

2. Separate the egg white and egg yolk. Whisk the egg yolk into the milk mixture. Whip the egg whites until foamy. Add a spoonful of sugar and continue to whip until stiff peaks form.

3.  Mix the flour mixture with the milk mixture. Add the whipped egg whites and fold gently. The batter should have some lumps in it.

4. Add the blueberries and fold in. Zest the lemon and mix in. 

5. Heat a skillet over low heat and add the butter. Spoon the batter in circles and cook until you see bubbles on the sides and top, then flip it and cook until it is brown. 

6. Plate it and top with syrup, honey, whipped cream, berries, nuts, and powdered sugar. 

Serves 2-4


Enjoy on a breezy September morning.

I hope it worked out for you! Enjoy and happy cooking! (Feel free to leave recipe suggestions in the comments!)
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