Every time I see a picture of pancakes, I want to drop everything, run into the kitchen, and whip myself up a quick plateful.
So why is it that I only make pancakes about once a year – if that?
There’s nothing so compelling as a hot-off-the-griddle pancake, spread with soft butter and drizzled with thick, dark Grade B maple syrup.
Or, in the case of the pancakes pictured above: tangy-sweet lemon syrup.
So what stops me from making pancakes?
Inertia, plain and simple.
7 a.m. isn’t exactly my finest hour of the day. The treadmill’s been trod, Facebook checked, emails answered, dog walked… whoops, time to go to work! But I need breakfast. What’s fastest, easiest, and most portable?
A travel mug of Ovaltine and a high-fiber English muffin with peanut butter and jam.
Every single morning.
Even when the weekend rolls around, I seem unable to break out of my breakfast rut and try anything new. (That’s the inertia part.)
Oh, sure, sometimes I survey the kitchen on a sunny Saturday morning and think, “What a perfect day for pancakes!”
And then the dog starts barking at the kids next door, and the washing machine buzzes that it’s done, and my husband enlists my help to look for his car keys… and my pancake dreams go right out the window.
So I grab an English muffin and run.
But you know what? I’m going to turn over a new leaf. Two new leaves, actually.
One is an all-time favorite recipe: Homemade Whole-Grain Pancake Mix. Once I have the ingredients stirred together and stashed in my fridge, all I have to do is whisk together a cup of the mix with an egg and milk to make delicious, tender, wonderfully moist pancakes.
The second is a new favorite: Lemon-Blueberry Pancakes, made with self-rising flour, sugar, lemon, vegetable oil, and blueberries – which means not only is this a fast, easy breakfast, but it’s suitable for vegetarians and vegans (of which I have more than a few friends and family members these days).
So, next time I hear by the Saturday siren song of pancakes, I’m giving in.
Talk about sweet seduction…
First, get a medium- to large-sized lemon out of the fridge.
Grate the peel; a Microplane zester makes wonderfully short work of this task, without any chance of scraped knuckles.
Set the peel aside, halve the lemon, and squeeze out all the juice; you should have about 1/4 cup.
Next, whisk together 1 1/2 cups King Arthur Unbleached Self-Rising Flour; 3 to 4 tablespoons sugar, to taste; and the lemon peel you’ve just grated.
[Ed. note: Want to make lemon-blueberry pancakes using King Arthur Unbleached All-Purpose Flour, in place of self-rising? Follow our recipe for Blueberry Pancakes, substituting 1/4 cup freshly squeezed lemon juice for 1/4 cup of the milk; adding the grated rind of 1 lemon; and increasing the sugar to 3 to 4 tablespoons, to taste.]
In a separate bowl, whisk together the lemon juice, 1/3 cup water, and 2 tablespoons vegetable oil.
Add the liquid ingredients to the dry ingredients all at once, stirring just to combine; a few lumps are OK.
Stir in the blueberries. If you use frozen berries, it’s just about inevitable that their juice will streak the batter as you mix them in…
…and turn the resulting pancakes a lovely shade of purple-pink (pictured at left).
Using fresh berries (right) will give you a typical golden pancake studded with dark-blue berries.
Let the batter rest for about 10 minutes, while you preheat your electric frying pan to 325°F, or preheat your stovetop griddle over medium heat.
Oil your frying pan with vegetable oil or non-stick vegetable oil spray, and drop the batter in 1/4-cupfuls onto the hot surface. Cook for about 1 1/2 minutes on the first side, until bubbles come to the surface and start to pop; the cakes’ undersides should be a light golden brown.
Cook on the second side for about 2 1/2 minutes, until pancakes are golden brown.
Something nice about using fresh blueberries: they’re usually very juicy.
Looks kinda messy, but you know what I always say: beauty is only crust-deep – it’s the taste that counts!
Transfer cooked pancakes to serving plates, and serve hot.
A sprinkle of confectioners’ sugar is an easy, tasty topping. Or drizzle with lemon syrup: mix 1/4 cup freshly squeezed lemon juice with 2/3 cup granulated sugar, or to taste. Heat briefly, just to dissolve the sugar.
Read, make, and review (please) our recipe for Self-Rising Lemon-Blueberry Pancakes.
Print just the recipe.