I thought I would do something different last weekend and be a good wifey-wife and make breakfast. Usually dinner is my duty and breakfast hails to the King of the kitchen. He can whip up eggs much better than I can. My goal in life is to crack an egg without getting a piece of shell in. Don’t judge.
If any of you live anywhere near Southern California, you remember the glorious weather we had last weekend. Cold and rainy. Stormy skies and wet doggy paws. I love this kind of weather and often refer weather days by means of food…well, doesn’t everyone? You know what I mean. “It’s a tomato soup kinda day”, or a “chili” kinda day.
That day was definitely a “I need to smell the amazing aroma of fresh made pancakes circulating around my kitchen” kinda day.
Cooking confession: I normally like to include step-by-step photos, but this time I’m sorry to say I don’t have any. Why…well because, to be quite honest, I didn’t know how these guys were going to turn out.
See, I saw this gorgeous combination of meyer-lemon and blueberries from Joy the Baker, which I had on hand, but then I read buttermilk! Oy….I am not going to the store in this rainy weather for buttermilk. So what do I use…yogurt!
The mixture came out thick and gloppy. I was scared. But I continued. Instead of coating the pan with butter (I know, how could I?), I used coconut oil, which probably was the BEST idea I had ever thought of! The coconut oil created the most amazing tropical essence, not overpowering..just enough.
Meyer-lemon Blueberry Pancakes
- 1 c flour I used spelt flour
- 1 Tb sugar
- 1 meyer lemon zested
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c yogurt whisk to thin out a bit
- 2 Tb butter melted
- 1 c fesh blueberries
- 1 Tb coconut oil for cooking
- Start by rubbing together the lemon zest and sugar together in a small bowl. I used the back of a fork. Do this until the sugar turns light yellow and mixed well.
- Pre-heat pan and add coconut oil.
- In another large bowl, whisk together the egg, yogurt and melted butter.
- Add the flour, baking powder, baking soda and salt and stir everything together until just combined. The batter will be thick.
- Using a ladle, spoon batter into pre-heated pan and top with fresh berries. I like to add the fresh berries as the pancakes cook instead of directly in the batter, but that's just me.
- Cook pancakes on 1st side until edges stop bubbling and it is easy to slide a spatula underneath. Flip over and cook other side.
- When done, squeeze some extra lemon juice on top of pancakes and add fresh berries. I also warmed maple syrup and added a cinnamon stick.
Best stormy morning breakfast ever.