I cleaned off the deck, installed some hanging and wall-mounted planters, put out the outdoor bench cushions, transplanted my seedlings that sprouted while I was gone into bigger individual containers, and transplanted my baby pea plants outside right in the dirt with some bamboo poles to climb on. I clipped a buch of beautiful daffodils, tulips, snowflakes, and other spring flowers from the garden and put them inside to make the house smell good. And I noticed that this year, finally, after three years with just foliage, two of my three peony plants have buds on them!! 😀 😀 😀 I am so excited and can’t wait to see what the flowers look and smell like, it’s been so long since I planted them that I don’t remember what kinds they were, so whatever comes out will be a pleasant surprise. If you’re interested, you’re welcome to follow along in my gardening adventures on Snapchat @evakosmasflores 🙂
But enough about the garden, let’s dive into these pancakes! I made these right before I left on my big trip, I usually just have avocado toast for breakfast everyday (and sometimes an extra one as a snack), but I woke up craving something sweet, which as a dedicated savory breakfast person, is pretty rare for me. So, I took it as a sign to make some pancakes on a whim, and after poking around my refrigerator, I found some leftover blueberries, lemons, and creme fraîche. And thusly, these pancakes were born. They’re very simple, incredibly delicious, and if you don’t have/can’t find creme fraîche, you can just use full fat sour cream instead. My favorite thing about these is the thin and crisp layer they get on the outside surface that touches the pan. It’s almost crunchy but absolutely paper thin. Once you break through that, the inside is *so moist*. I know a lot of people have a problem with the word moist, but seriously, these are *so, so moist* you guys. I don’t know if it’s the lemon juice, or the fat from the creme fraîche, or both (probably both), but they are just the lightest, most flavorful pancakes around. They’re my new go-to pancake recipe, and I highly recommend making them yours, too!
Blueberry Lemon Pancakes
- 1 cup plus 1 tablespoon flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup creme fraîche (preferable) or full fat sour cream
- 1/3 cup whole milk
- 1/4 cup fresh squeezed lemon juice
- 1 egg
- 1 tablespoon unsalted butter (melted)
- 2 teaspoons vanilla bean paste
- 1 1/2 teaspoons finely grated organic lemon zest
- 1/2 teaspoon vanilla extract
- 2/3 cup fresh blueberries
- 4 tablespoons unsalted butter (for greasing pan)
- maple syrup (optional for serving)
- room temperature butter (optional for serving)
In a medium bowl, mix together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined. Set aside.
In a large bowl, whisk together the creme fraîche, milk, lemon juice, egg, melted butter, vanilla bean paste, lemon zest, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the blueberries. Cover and allow batter to rest for 15 minutes.
Place a skillet over medium heat and melt 1 tablespoon of butter on it. When a drop of water flicked onto the skillet hisses and sizzles, the skillet is ready.
Pour a ladle full of the batter onto the griddle and cook until the pancake is golden on each side, about 2 to 4 minutes per side depending on the size of the pancake and heat intensity of your stovetop. Add more butter to the pan as needed between pancakes to keep it well-greased, and repeat until all the batter has been made into pancakes. Serve alongside maple syrup and room temperature butter.