lemon pancakes with blueberry syrup

I haven’t made plain pancakes in a very long time. I guess, to me, it’s like eating bread – sure it’s good plain, but it’s so much better with Stuff. For pancakes, that Stuff mostly involves fruit. You could make lemon pancakes and put the blueberries right in them, but why not do something different with those blueberries and make a syrup out of them?

This is another Emeril breakfast recipe, and this one, I made more complicated instead of simplifying it. Emeril’s blueberry syrup is just a combination of blueberries and corn syrup, which I think sounds too one-dimensionally sweet. I have a recipe for blueberry syrup that I’ve been making for a long time that I’m really happy with, so I made that one instead, even though it involves a few more ingredients.

You can see that my pancakes came out a little thin. I’ve been experimenting with Saco powdered buttermilk, since I don’t generally keep liquid buttermilk around. The recipe uses the same ratio of flour to milk that most pancake recipes do, so I don’t think the pancakes are thin because there’s too much liquid. I think the powdered buttermilk reconstituted with water as per the instructions on the container create a thinner liquid than regular buttermilk.

But I don’t mind thin pancakes, and you really can’t go wrong with a lemon-blueberry combination. The syrup is great – the sweetness is balanced by a spritz of lemon juice and pinch of salt, so the flavor of the blueberries can shine.

Lemon Pancakes with Blueberry Syrup (adapted from Emeril Live)

Serves 3-4

Pancakes:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted
2 tablespoons fresh lemon zest, finely chopped
½ stick (4 tablespoons) butter, cut into 10 equal slices

Blueberry Syrup:
1 cup sugar
½ cup water
pinch salt
1 tablespoon cornstarch
2 tablespoons water
1 cup blueberries
½ teaspoon lemon juice
1 tablespoon butter

For the pancakes:
In a small mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg, and butter until fully incorporated. Add the sifted ingredients to the milk mixture and whisk until it is slightly smooth, but still has some lumps. Fold in the lemon zest and allow the batter to sit for a couple of minutes. Lightly grease a griddle over medium heat. Cooking in batches, pour ¼ cup of the batter onto the hot griddle for each pancake. Cook for about 2 to 3 minutes or until the batter bubbles and is golden brown, flip over and continue to cook until golden brown. Repeat the above process with the remaining batter. Stack the pancakes on each serving plate. Place a pat of butter between each layer. Drizzle the pancakes with the syrup and garnish with the confectioners’ sugar.

For the syrup:
Bring ½ cup water, sugar, and salt to a boil in a small saucepan. In a small bowl, mix 2 tablespoons water and cornstarch until cornstarch dissolves. Add cornstarch mixture to sugar mixture and stir to blend. Stir in blueberries and boil over medium heat until berries start to pop and syrup turns blue, 5-6 minutes. Remove from heat and add lemon juice and butter.

Comments

  1. I love lemon & blueberry together! What a great breakfast and a tasty way to start the day. Seeing that this is from Emeril Live, hopefully you can submit this to the Food Network Chefs blogging event I’m hosting this weekend! Entires can be submitted through Sunday and details are in my left hand side bar of my blog :)

  2. letjoyresound says:

    That’s a good idea about the powdered buttermilk. Have you found it to be a good product over all? Can you use half and half instead of water?

  3. Ah, thin or not, it looks gorgeous to me (I especially love the marbling of the surface– beautiful)! Good thinking on changing the syrup recipe– corn syrup and fruit just sounds so blah!

  4. Oh, I love breakfast! Your pancakes look delicious and that blueberry topping is to die for!

  5. These look delicious! Homemade pancakes are so yummy, and I love the blueberry/lemon combination. I like to eat breakfast food like this for dinner! :)

  6. letjoyresound – I haven’t used it enough to decide if it’s really as good as regular buttermilk. I did use it for cornbread yesterday, which came out very well. I think for pancakes, where buttermilk is such an important ingredient, it may be best to use milk instead of water.

  7. Hmmmmmm…nothing says breakfast like buttermilk pancakes and yours look what I’d like to see on my plate tomorrow morning. :)

  8. Totally Awesome!!! Blueberry season almost here and was looking to find another way to use our blueberries. This recipe is God sent. Even your displayed pictures look like they could be eaten off the page. Thanks for sharing.

  9. I just want to say that the blueberry sauce was way too sweet. Definitely adjust the amount of sugar you use based on the ripeness of the blueberries. I could have cut the amount of sugar in the syrup almost in half. I sure wish that people who leave comments would try the recipe first. I like to read comments from people who have actually tried the recipe versus just looking at the picture. Anything can LOOK like it tastes great.

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