Lemon Blueberry Buttermilk Pancakes

 

Tomorrow, March 4, is known as Shrove Tuesday, the day before Ash Wednesday (which is the start of Lent). In Canada, Australia, the United Kingdom, Ireland and New Zealand, the day is also known as “Pancake Day” or “Pancake Tuesday,” as it is common custom to eat pancakes on this day. Pancakes are associated with this day, as pancake recipes were a way to use up rich foods, such as eggs, milk and butter, which were forbidden during the 40 day abstinence of Lent. On Pancake Day, pancake races are held in villages and towns across the UK. In Olney, England, the Pancake Race dates back more than 500 years. The tradition is said to have originated when a housewife from Olney, Buckinghamshire, was so engrossed in making pancakes that she lost track of time until she heard the church bells ringing for the shriving service. She grabbed her head scarf (required in church) and ran to the church, still apron-clad, with skillet and pancake in hand. In the years to follow, neighbors joined in and it became a race to see who could reach the church first and collect a “Kiss of Peace” from the bell-ringer. Even today, pancake races remain a common festive tradition in the UK. Participants with frying pans race through the streets tossing pancakes into the air and catching them in the pan while running. In other parts of the world, Shrove Tuesday is celebrated differently. In New Orleans, it is known as Fat Tuesday and is celebrated with the Mardi Gras. In Rio de Janeiro it is also celebrated with a similar carnival.

So, in anticipation of Pancake Tuesday, today I am sharing a recipe with you for Lemon Blueberry Buttermilk Pancakes. 

Preheat oven to 200° F. (to keep pancakes warm).

In a small bowl, rub the lemon zest into the granulated sugar until pale yellow and fragrant. (I used a pestle to rub the mixture, but a spoon will work just as well.)

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.

In a large bowl, whisk together the egg, buttermilk and melted butter.  

Add the flour mixture and stir until just combined. Add lemon extract, if using. (I used lemon extract, as I wanted the lemon flavor to “pop” a little more, especially with the addition of blueberries.) The batter will be a bit lumpy. Be careful not to over mix.

Carefully, stir in blueberries. 

Heat a skillet (or griddle pan) over medium heat. Add a dab of butter and heat through. Add pancake batter to skillet (2 to 3 Tablespoons). Heat until bubbles form and pop. Carefully flip over and cook through. 

Place pancakes on an oven-proof plate and let rest in oven while you fry the balance of pancakes. You should get 8 to 10 pancakes in total.

LEMON BLUEBERRY BUTTERMILK PANCAKES
Source: Adapted from Becky Bakes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 egg
• 1 cup flour
• 1 Tablespoon sugar
• Zest of 1 large lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 Tablespoons, butter, melted and slightly cooled
• 1/2 teaspoon lemon extract, optional
• 3/4 cup blueberries, fresh or frozen (defrosted)

DIRECTIONS:

1. Preheat oven to 200° F. (to keep pancakes warm).
2. In a small bowl, rub the lemon zest into the granulated sugar until pale yellow and fragrant.
3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
4. In a large bowl, whisk together the egg, buttermilk and melted butter.  Add the flour mixture and stir
    until just combined. Add lemon extract, if using. The batter will be a bit lumpy.
5. Carefully, stir in blueberries. Be careful not to over mix.
6. Heat a skillet (or griddle pan) over medium heat. Add a dab of butter and heat through. Add pancake
    batter to skillet (2 to 3 Tablespoons). Heat until bubbles form and pop. Carefully flip over and cook
    through.
7. Place pancakes on an oven-proof plate and let rest in oven while you fry the balance of pancakes.

Yields: 8 to 10 pancakes.