One of the benefits of living in Los Angeles is that there’s free fruit everywhere. Here in LA, if a fruit tree is growing on or over public property, you can pick as much as you want. The kids love going for walks in our neighborhood and returning home with a bag full of the oranges and kumquats that grow wild near us. One of our friends has an enormous lemon tree at her house, and she brings dozens over to us weekly, so I’m always trying to think of fun uses for them.
Blueberry pancakes are delicious, but add some lemon and they become something truly fabulous. The lemon adds a unique zip and zing and totally brightens the flavor of pancakes. Now if I could only find a free blueberry bush….
Makes 4 servings
1 1/3 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
2 tablespoons vegetable or canola oil, plus more for cooking
1 large egg
1 cup milk
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cup fresh or frozen unthawed blueberries
Maple syrup, honey, butter or Raspberr-wee Sauce
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a medium bowl, whisk together the oil, egg, milk, honey, lemon juice, and lemon zest.
3. Whisk the dry ingredients into the wet ingredients until just combined (it’s okay if there are a few lumps).
4. Heat a large pan or griddle on medium heat and grease with oil.
5. Pour about 1 heaping tablespoon of the pancake batter onto the griddle and top with 2 to 3 blueberries. Repeat to make more pancakes.
6. Cook the pancakes for 2 minutes, then flip and cook for 2 minutes more.
Serve with maple syrup, honey, butter or Raspberr-wee Sauce.
*Recipe from “Weelicious: One Family. One Meal”
*For Catherine’s Full Story, Click Here