Whether you’re fueling up for a busy day on a Monday or relaxing with your family on a Sunday, there’s something extremely satisfying about having a fluffy stack of fresh pancakes for breakfast. Your pancakes do not have to be limited to just plain old buttermilk, however! With so many more hours spent at home, it’s time to get creative. So, for those who love the sweet and tangy combination of lemon and blueberries as much as we do, here’s a simple, refreshing and nutritious recipe.
Ingredients
Pancake batter
- ½ cup of milk
- 2 teaspoons of lemon juice
- 1 teaspoon of olive oil
- ½ cup of whole wheat flour (all-purpose flour works too!)
- ½ teaspoon of baking powder
- ½ tablespoon of cane sugar
- 1 egg
- 1 cup of blueberries
Glaze
- 1 tablespoon of lemon juice
- 1 tablespoon of plain yogurt
- 1 ½ tablespoons of powdered sugar
Directions
Pancakes
In a medium-sized bowl, mix together the milk and 2 teaspoons of lemon juice. Let it sit for a few minutes. Then, add the olive oil, flour, baking powder and cane sugar into the same bowl and mix until no clumps are visible. Next, crack an egg into the bowl and gently whisk it just until the batter is evenly mixed together. Finally, fold in most of the blueberries — but set a few aside for later.
Heat a pan on the stove over medium heat. Coat the pan with a small amount of either butter or oil. When the pan is hot, use an ice cream scoop to scoop the pancake batter onto the pan. Cook one side until bubbles start to form, then flip to cook the other side. We recommend about 90 seconds to two minutes per side to get that nice, golden brown color.
Glaze
In a small bowl, mix together 1 tablespoon of lemon juice, the yogurt and the powdered sugar to make a lemon-yogurt glaze.
Stack your pancakes on a plate, drizzle with the glaze (move over, maple syrup!) and sprinkle with the remaining blueberries.
Soft, fluffy, tangy, sweet — this recipe has it all. Armed with these pancakes, you’ll be ready to conquer whatever the day throws at you!
