The Weekend Kitchen: Lemon Buttermilk Pancakes with Blueberry Lemon Compote

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Nothing makes me happier than having time during the weekend to experiment in the kitchen.  These lemon buttermilk pancakes take longer to put together than your basic buttermilk pancakes, but they are definitely worth the effort.  They are light-as-air, cakelike confections that soak up the warm homemade compote or maple syrup for those who don’t like blueberry.  (Not to throw unnamed family members under the bus, but who doesn’t love blueberries?  How can you NOT love warm, syrupy blueberries?!  Somebody please explain this to me.)

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Lemon Buttermilk Pancakes with Blueberry Lemon Compote

makes 16 small pancakes, serving four

  • 2/3 cup all purpose flour or gluten-free all purpose flour
  • 1/3 cup almond meal (you can skip the almond meal if you do not have it and substitute with 1/3 cup all purpose flour or gf all purpose flour, bringing your flour total to 1 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 1/2 tablespoons sugar
  • 2 eggs, whites and yolks separated
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • zest of one lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon canola oil or melted coconut oil
  1. Whisk all dry ingredients together in a bowl.
  2. In a separate bowl, whisk the egg yolks, buttermilk, vanilla, lemon zest, lemon juice, and oil together.
  3. Pour wet ingredients in to dry and stir until combined.
  4. Beat egg whites in a stand mixer or with hand beaters until soft peaks form.
  5. Fold egg whites into pancake mixture until incorporated.
  6. Heat your griddle or nonstick pan on medium heat and add enough coconut oil or canola oil to thinly coat.
  7. Pour 1/4 cups of batter onto your hot pan and cook until edges are set and tops have bubbles.  Flip and cook until done.
  8. Keep finished pancakes warm in a low oven and make compote (recipe below).

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Blueberry Lemon Compote

  • 1 six ounce container fresh blueberries or 1 cup frozen blueberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice
  • zest of a lemon
  1. Cook all ingredients in a small saucepan over medium heat until blueberries have cooked down and sauce has thickened (about 10-12 minutes), stirring occasionally.
  2. Serve warm over pancakes or ice cream.

pancake recipe adapted from Sprouted Kitchen, compote recipe and photos via the aesthete and the dilettante

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