When I think of comfort, I think of the Saturday morning pancakes my father made throughout my childhood and adolescence and occasionally into my adulthood.
At first it was chocolate chips and whipped cream, then, as I aged, oatmeal-laden cakes rich with bananas, blueberries, and flax seed for my health. I went from pancake syrup to 100% maple syrup and now use local honey and jam, but the point is: When I think of my evolution from childhood, I can’t help but think of pancakes.
During the week, we’re all scattered: Children are at school, camp, lessons, or with friends, and parents are working out of or in the home. That’s why weekend mornings are so sweet: Everyone is rested and together. Why not start a tradition that sticks? You might think that pancakes will be easily forgotten, but I am a testament to the fact that such a simple meal can stand out.
This recipe is taken from Ree Drummond at The Pioneer Women and has been altered only slightly. Delicious, and the blueberries can be swapped out for other fruit, too.
Try it out this weekend with your family; the tradition just might stick.
Lemon Blueberry Pancakes
Prep time: 10 minutes
Cook time: 10 minutes
1-1/2 cup whole wheat flour
1 tablespoon (additional) whole wheat flour
1/4 teaspoon salt
1 tablespoon (heaping) baking powder
3 tablespoons sugar of your choice
1-1/2 cup evaporated milk (more if needed)
1 whole lemon (more if needed)
1 whole large egg
1-1/2 teaspoon vanilla
2 tablespoons butter, melted
Zest from 1 lemon
1 cup heaping blueberries
Maple or pancake syrup
1. Heat heavy skillet or grill over medium low heat.
2. In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
3. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
4. Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
5. Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
6. Serve with softened butter and warm syrup.