est. 2008

lemon blueberry pancakes

Mary Dougherty

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ABOUT mary

I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories





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lemonbluepancakes2I wasn’t going to post a recipe – and I don’t usually blog on Sundays – but then I made these pancakes and had to share. had to. There’s still enough time in the day to get these ready for tomorrow, have them for a late lunch or go all out and eat them for brinner. If you know me and my taste in food it leans towards the fresh, homemade, and original way of cooking. I don’t always have the time or energy to cook like this but I much prefer to. So it’s no surprise that when it comes to pancakes and waffles the only time to eat them is when they are made from scratch. Flour, sugar, butter and all and no box shortcuts in the process. While some recipes from scratch involve labor and time intensive processes, honestly pancakes are soo easy to make on your own I have no decide there is no excuse. It involves mixing up some dry ingredients, some wet ingredients, and then combining.

I have found most of my recipes for these types of breakfast foods in the trusty Joy of Cooking. They have surprising number of variations, and while I often use their original version today I tried something new. I made my decision because we were low on milk, so I looked for other recipes that would accommodate for a smaller portion. What I found was a lemon pancake recipe that produces the most soft and delicious cakes that will turn any boxed mix pancake eater into a believer.

I made a few slight changes to the recipe which goes as follows: [makes 12 x 4in pancakes]


whisk dry ingredients:

  • 1 c flour
  • 1/4c sugar
  • 1 1/2 t baking powder
  • 1/2t baking soda
  • 1/4t salt (i forgot to put that in)

combine in another bowl:

  • 1/3 c milk
  • 1/4 c sour cream
  • 1/2 c greek yogurt (i just vanilla bc I had it – org recipe calls only for sour cream, but I wanted to change that)
  • zest of one lemon
  • juice of one lemon (1/4c appx)
  • 3 T butter, melted
  • 1 egg (laid this morning!)
  • 1 1/2 t vanilla extract

mix dry + wet ingredients together and cook on hot griddle – add blueberries as you like to each!
the batter was thicker than usual, but as it cooked it seemed to thin a bit + spreading it around as you poured helped create even sized cakes. They were more fragile than normal pancakes as well, but super moist + flavorful. The lemon is amazing and blueberries aren’t necessary but we have a freezerful that I break out whenever I get the chance. It didn’t take long for us to clean our plates, and if I haven’t said it enough, you need to try these! enjoy

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