Spring is here, spring is here! Well not yesterday because it was rainy and therefore cold, of course, but yes overall spring is here! I can finally put away my winter jackets and I have moved on to wearing flip-flops and flats. Maybe it’s still a little early for flip-flops, but I’m one to throw them on when it’s freezing outside.
I have no response to this. I am strange.
But have you felt it too? There is only one time of the year that New Brunswick actually looks like a pretty town and it occurs every April/May for about, oh I don’t know, a week or so? You walk down the street and every single tree is covered in beautiful flowers. It surprises me every year. I walk outside after months of hibernation to these beautiful light pink and purple flowers. I swear they bloom overnight.
That finally happened last week, so now we are seeing the aftermath of petals littering the ground. Still gorgeous, but when it’s windy and rainy and they end up in your hair and mouth, eh not so much. But I also have issues wearing lip gloss because I only ever decide to wear it when it’s ridiculously windy outside. Instant hair-in-the-mouth. So maybe my classmates don’t have this same problem.
Here’s the issue I have, if you’ve seen 500 Days of Summer you will understand. My expectation when I leave the house is that my hair will look amazing and blow effortlessly with the wind as if I’m a model. But the reality is, the wind is usually blowing the incorrect way which makes my hair just fly in every direction and I look like a dog that just came back from the groomers.
But back to spring. Every single time it pops it’s little head out from under the snow there are only two things that pop into my head: lemon and blueberries. The combination is “out of bounds” to quote Guy Fieri. No, but really it is. It’s the combination of the slightly sweet, slightly bitter taste of the blueberries and the tart lemon that enhance every single baked good they are in. If you’ve never had anything with the flavor profile of blueberries and lemon, your life is incomplete.
And to solve that, make these pancakes. They are perfect even without syrup. Only the best pancakes can be eaten naked. The lemon and blueberries add so much flavor that you honestly don’t need it, but if you cant bear the thought of a naked pancake, I would definitely advise a blueberry maple syrup or even just a blueberry syrup would add TONS of flavor.
Whole Wheat Blueberry Lemon Pancakes
Developed by Pastry Affair
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons sugar
Zest of 1 lemon
1/2 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 cup milk
2 tablespoons freshly squeezed lemon juice (optional)
8 ounces fresh blueberries
In a large mixing bowl, whisk together flours, baking powder, sugar, lemon zest, and salt. Make a well in the center of the dry ingredients and add in the egg, milk, oil, and lemon juice. Whisk together until they it is just combined. Fold in the blueberries with a spatula until they are mixed thoroughly.
Heat and grease a griddle or skillet. Pour 1/4 cup batter onto the pan and cook until tiny bubbles form on the top, flip and cook for an additional minute or two until both sides are brown. Serve hot and enjoy!
And these pancakes are made with whole wheat flour, so that means you can eat 8, right?