If you’ve been to my blog before, you sure know about my pancake obsession. For the past two years that The Foodscape has been live, I’ve experimented with different pancake flavours, only the best of which I’ve shared with you. I’ve given you the lowdown on The Perfect Pancake, as well as the recipes to my fabulous Chocolate Chunk Pancakes and Sticky Date Pancakes! This time around, I’m back with a fantastic recipe for my latest invention – Lemon Blueberry Pancakes topped with Lemon Caramel Sauce!
Every foodie adventure I embark upon is inspired by a person/people and/or situations. This recipe is particularly close to my heart because it is inspired by my mum’s love for everything lemony; and this combination of lemons and blueberries is something she cannot get enough of! A non-fussy Lemon Cake is her favourite; well, at least it was till I baked the ultimate Lemon Blueberry Cake topped with Coconut Crumble.
So, you can imagine my joy when I found fresh blueberries in the market the last time I went shopping! I was ecstatic and despite the steep price, I picked up two packs. What can I say, all my talk about eating on a budget goes right out the window when I see fresh produce! (It really is a weakness. The kind that makes my knees wobble! 😛)
I had these blueberries lying in my fridge for about two weeks when I was watching Masterchef Australia Season 8. Charlie Sartori made this gorgeous Honey Semifreddo with a Lemon Crumb and Honey Lemon Caramel that blew Marco Pierre White’s socks off and all I could think about was, hmm… Honey Lemon Caramel. Sounds genius! But because the honey I picked up tasted and smelt purely synthetic (read inedible) , I couldn’t make Honey Lemon Caramel. I made a simple Lemon Caramel to top these Lemon Blueberry Pancakes, instead. Thank you, Charlie! 😀
So here’s what you need:
For the Pancakes:
- All Purpose Flour – 2 cups
- Baking Powder – 4 tsp
- Castor Sugar – 4 tbsp
- Milk – 1 and 1/2 cups
- Eggs – 2
- Salted Butter – 56 grams, melted
- Zest of 1 lemon
- Juice of 1/2 lemon
- Blueberries – 125 g
For the Lemon Caramel:
- Sugar – 1 cup
- Juice of 1/2 lemon
- Cream – 100 ml
- A pinch of salt
Here’s how you make these mouth-watering Lemon Blueberry Pancakes:
Step 1 – Make the Batter: In a bowl, combine flour, baking powder, sugar, milk, eggs and salted butter. When it all comes together in a creamy, thick batter, add in the lemon zest and juice and give it a good mix.
Step 2 – Fry the Pancakes: Grease a hot griddle pan with butter and pour 1/3 cup of batter onto the pan. Quickly sprinkle a few blueberries on the cooking pancake. When bubbles appear on the surface, turn the pancake over. Take it off the heat when the pancake is beautifully golden on both sides.
Step 3 – Make the Lemon Caramel: In a heavy-bottomed saucepan, melt the sugar and lemon juice until the mixture bubbles to a light amber colour. Immediately take it off the heat and mix in the cream. Season with a dash of salt, and you’re good to go!
Then for the big finish! Pour that gorgeous, pale, golden, citrusy goodness all over your stack of Lemon Blueberry Pancakes and top it off with some beautiful glossy blueberries! 😀 Breathtaking view, eh? 😉
I think the pictures speak volumes about these pancakes. They are fluffy, tangy, subtly sweet and simply pillowy – like clouds of lemon-blueberry magic! And that killer zesty Lemon Caramel sauce is silky, sticky and brings this dish together in the most beeeeyoootiphul way! Just stunning! <insert hearty-eyed emoji ❤>
Cook up these pancakes for breakfast, brunch, or dinner and they’ll always be on point. These are by far the best pancakes I’ve ever eaten, so I’m guessing you get the drift! 😛 Give this recipe a try. Trust me, you’re going to have a tonne of fans when your loved ones dig into these! You can thank me later! 😉