Stonehouse Blueberry Lemon Pancakes

Stonehouse Blueberry Lemon Pancakes

Stonehouse Blueberry Lemon Pancakes

These pancakes are a great way to take advantage of blueberries at the height of season, when they are the least expensive and most tasty. Blueberries, like raspberries, are also very easy to grow, and that can make this treat practically free! Like Elote, Corn Chowder, Zucchini Bread, Caprese, etc, Blueberry Pancakes are another great summer tradition, we hope you enjoy them!

This is more of a hacked recipe, as we modify Bob’s Gluten Free Pancake Mix (use whatever mix you prefer, or make your own), the key is the method: berrying post-pour means that when the blueberries heat up the moisture they release does not go into the pancake itself, and sog it up, the water released evaporates on the pan when cooking berry side down, both condensing the flavor of the berry and resulting in a crisp & fluffy pancake.  As they’re mostly blueberries, they're practically good for you--especially if you add a bit of fresh ground flax seed to the batter. 

INGREDIENTS

  • Your favorite pancake mix, with a generous pinch of sea salt 
  • Fresh blueberries (one pint serves 2-4 people, depending upon how much you berry)
  • Buttermilk (sub for milk)
  • Lisbon Lemon EVOO (sub for melted butter/oil)
  • Maldon Sea Salt for finishing (optional, but you won't regret it)
  • For serving: crème fraiche, yogurt, maple syrup, butter, powdered sugar, whatever else you like!
  • for added nutrition and flavor, grind up 1 teaspoons of Flax seeds for each cup of dry mix adding a bit more buttermilk to balance it out.

Follow the recipe on your pancake mix but sub buttermilk instead of milk (makes them fluffier) and melted butter/oil with Stonehouse Lemon Oil, which adds a mild, complimentary, lemony note. Serve pancakes with a pinch of Maldon Sea Salt (yes we put it on everything) crème fraiche-- blended with a little Lemon Oil, and/or lemon juice, to thin the crème fraiche if it needs it & bump up the lemony note--maple syrup, butter, powdered sugar, or any combo. 

Use a preheated seasoned iron pan (we do 15 minutes on medium on our stove and turn it down a notch to cook) & you will not need to add any butter or oil to the pan and they will brown perfectly.

Preheat the oven to 175F and set a cookie sheet with parchment paper in there to heat up—you’ll store the done pancakes here til all are ready. We only recommend this step when 2-3 people are having pancakes; for 4 or more people pancakes should be eaten immediately, they just don’t stay hot enough otherwise.

When the pan is ready, pour the batter slowly into the pan and you will be rewarded with a cool design. When the batter is at approx. 5” in diameter stop pouring and begin adding blueberries until there is just a little space around each berry—approx 1/8th of an inch.  This is best as a 2 person job—one pourer, one berrier. When adding berries the batter will continue to spread and you’ll end up with a pancake approx. 6-7” in diameter. If you have too hard a time flipping this size, start berrying at a smaller diameter. We can only do 1 big pancake at a time at our house, but if you can do more, have at it! Cook 2-3 minutes per side.

VARIATIONS

  • In fall and winter, use Blood Orange EVOO, with cinnamon, vanilla, and walnuts or pecans mixed into the batter!
  • Frozen blueberries are also generally great, as they’re flash frozen after picking at their peak, though the cold blueberries can affect cook time and sometimes be juicier as they cook.
  • Chia seeds can also be added to the batter, to bump up nutritional value.
          
          

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