For me, summer is starting to come to an end. P- and I don’t sleep with our air conditioner on anymore, I only have one week of work left at my summer job before school starts again, and I’m buying stone fruit and apples at the grocery store instead of berries.
Cheers to a fantastic summer though – because it’s not over yet, and I’m going to make the best of the last two weeks I have in Montreal
So what does a girl in her mid twenties do with only two weeks left in the big city? Mainly two things.
1. Eat outside as much as possible – whether it be in a park, a nearby hiking trail, or on a random bench.
2. Devour all the summer fruit she can find.
Really, both things are about food, but this is a food blog. I’m sure you understand!
With the last of the summer blueberries I had laying around here, I decided to make a simple pancake recipe and kicked it up a notch with lemon. Blueberry pancakes are P-‘s favorite, and after taking one bite of these he renounced his adored blueberry pancakes as his favorite and claimed these lemon blueberry pancakes as his love from now on. I love when that happens!
These pancakes combine eggs, milk, oil, salt, baking powder, white and whole wheat flour, lemon, a tiny bit of sugar, and blueberries to make a perfectly fluffy pancake to wake up your morning. The lemon is subtle, but pairs perfectly with the blueberries. I hope you like them!
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- Zest of 1 lemon
- 1/2 tsp salt
- 1 large egg
- 2 tbsp vegetable oil
- 1 cup milk (I used 1%)
- 1 tbsp freshly squeezed lemon juice
- 1 cup (8 oz) fresh blueberries
- In a large mixing bowl, whisk together flours, baking powder, sugar, lemon zest, and salt. Make a well in the center and add the egg, milk, oil, and lemon juice. Stir together until combined (a few lumps are okay). Fold in the blueberries.
- Pour 1/4 cup of batter onto a heated fry-pan or griddle and cook each side until lightly browned.
- Serve hot with a drizzle of maple syrup and a few fresh blueberries.
-Recipe adapted from The Pastry Affair
-If you have any pancakes leftover you can re-heat them by heating your oven to 250 degrees F and popping the pancakes in the oven for about 10 minutes.