It's become Saturday morning tradition that I make breakfast and it's one of my rituals here in Portland that I really enjoy. Usually craving something carby, and also aiming to perfect my technique for pancakes, I made these lemon/blueberry ones just yesterday.
Using everything I already had in my pantry and fridge, the pancakes came together easily and the best ingredient was the fresh lemon juice and zest that was clearly felt in this dish. Giving the pancakes a delicious zest and freshness, I also decided to couple it with a sprinkling of frozen blueberries that I warmed up in the microwave for a few seconds. The natural blueberry juice formed a pretty syrup on top and made the pancakes even moister.
One other thing to note is that instead of using regular flour, I substituted with Bob's Red Mill 1-to-1 baking flour, which did the trick and made these pancakes super light. If you're on a gluten free diet, I'd highly recommend using this brand of flour, as you really can't tell the difference.
The recipe for these pancakes came from My Name is Snickerdoodle blog - it's really cute and I hope you check it out.
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