5.21.2011

Saturday Supper: Lemon Blueberry Pancakes

My parents have embraced sugar production at their farm in Maine. It started with honey bees several years ago, which did amazing things for the gardens and fruit trees in addition to producing tons and tons of honey. This winter they added maple syrup production to their list of hobbies, known as maple sugaring.

Sugaring is an incredibly labor intensive process and the yield from tens of gallons of sap is shockingly small. But the payoff for all that work, oh the payoff! My parents brought us a mason jar of syrup when they visited earlier this month and we tried it for the first time this week on these amazingly delicious lemon blueberry pancakes (also made the blueberries from Maine). The syrup was better than any I've ever bought. Definitely worth all their effort and definitely hidden in the back of our fridge only to be brought out for special occasions. While you probably don't have access to maple syrup fresh from the gentleman's farm where you grew up, you've got to try these pancakes with whatever farm's maple syrup you have in your fridge. I promise, these aren't your average pancakes.
Lemon Blueberry Pancakes
serves 3-4

3/4 c. Whole wheat white flour
3/4 c. All-purpose flour
1/4 t. Salt
1 T. Baking Powder
3 T. Sugar
1 1/2 c. Milk
Juice from 1 whole Lemon
1 Egg
1 1/2 t. Vanilla
Zest From 1 Lemon
1 c. (heaping) Blueberries, fresh or frozen
Maple Syrup

1. In a medium bowl, whisk together dry ingredients

2. In a second bowl, whisk together milk, egg, lemon juice, vanilla and zest

3. Begin to heat large skillet over medium-low heat

4. If using frozen berries mix them in with dry ingredients, skip this step if using fresh

5. Mix wet ingredients into dry, just until combined. Add berries, if using fresh

5. When a few drops of water sizzle when sprinkled in the pan, add a small pat of butter and spread to cover pan

6. Use ~1/4 c. scoop per pancake, cook until bubbly then flip. Repeat

serve stacked high with warm maple syrup
adapted from the Pioneer Woman


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2 comments:

  1. Anonymous5/23/2011

    Maple syrup should be refrigerated even if the bottle hasn't been opened. You can also freeze maple syrup to extend its life indefinitely. If the syrup is refrigerated in glass containers, then the syrup will maintain quality for a year.

    ReplyDelete
  2. oh, I have some blueberries in the fridge I need to use! these look great, even if I'd have to use regular man's syrup.

    ReplyDelete

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