Mel's Lemon Blueberry Pancakes

Plus Mel's Staples: Must-haves, essentials & more in your pantry & fridge Part 10

Slowly, but surely this series, Mel’s Staples, is coming to and end. There’s just a couple more blog posts that I’ll be sharing with you, dear reader, three in fact.

I almost decided to stop writing blog posts for this series after finishing this one.

Why?

Well, I feel like there’s so much more fun stuff to share and to inspire people with, when it comes to journeying this world of Craft food and beverages seen through my very own lens. I’m merely scratching the surface of all of that, yet. And I’m very excited for everything to come.

It’s a journey of growing personally and as an Ambassador for Craft Food & Beverage brands, too.

But for now I wanna share the rest of these staples with you in the next several weeks that are still in my gigantic mind map I created a while ago.

Honestly, I also didn’t wanna leave you hanging with an incomplete list. There’s so many more useful items you can add to your pantry and fridge that I’ll happily share with you.

Oh, have I mentioned, yet, that this week’s blog post will feature one of my favorite recipes ever?

Whenever I had or have a home base, I’d have a weekly Sunday tradition. And that is Pancake Sunday!

After many try-testing and try-tasting over the years, making them gluten free or vegan - with semi-great results - I’d always come back to the very same recipe for now almost 9-ish years.

As you may know, I love to twist and tweak my recipes, because I’d just like to add some extra of this or that or leave something that the very recipe doesn’t actually need or I’ll swap an ingredient for another.

This pancake recipe is no different. The original version is supposed to be the recipe of the very famous Clinton St. Baking Co. in New York City that I’ve visited three times over the years, first in December 2011, when this place was 1/3 the size that it now is.

Clinton St. Baking Co. Blueberry Pancakes with Maple Butter and Blueberry compote

The pancakes at this place still are delicious, but I wouldn’t be able to tell, if they actually use this recipe, especially in that much of a busy environment, where pancake fans from around the world are ordering pancakes by the minute.

Before I’ll dive into the recipe, I’m sharing more staples for your pantry and fridge with you.

Must-Haves in your pantry and fridge

• All purpose flour

• Spelt flour

• Baking soda

• Baking powder

Over the past weeks doing this series, I’ve shared many of my cooked recipes with you. But honestly, I love to bake, too, and make sweet treats. So now with this blog post you can add more of those baking staples to your own personal list.

The reason why there’s two different types of flour listed here, is that back in Germany, where spelt flour is available in every grocery store now, even organic, I’d make this pancake recipe - and actually all of my baked goods - using spelt flour. Not the whole meal type, but the one that’s closer to the all purpose flour.

All purpose flour

In Germany we don’t really have that type of flour. You can buy two different types of wheat flour, for fine pastries and cakes or one for breads and things like that.

But all purpose flour is really great for anything really, when it comes to baking. I wouldn’t use it for making bread or pizza or focaccia or something like that, though.

I know that several countries in the world sell self-raising flour that apparently already contains baking powder or baking soda, not quite sure. But honestly, I have never used it and probably won’t, because it just doesn’t give me the freedom to play around with ingredients.

Spelt flour

When buying the right type of spelt flour - in Germany there’s usually two types, similar to wheat flour -, then you can use it the same way that you’d use all purpose flour.

Spelt really only is an ancient version of the wheat grain and supposed to be less processed than the usual store bought wheat is. Now with more and more people buying spelt flour and a higher demand in the stores, I wouldn’t be so sure about that anymore. Hence I always try to buy organic and as local as possible.

There’s more farmers growing ancient grains, also spelt, in many countries now. Maybe even close to where you live that is milled over there, too.

Baking powder and baking soda

The ingredient for baking really. My guess is even more so than active dry yeast or fresh yeast as German baking uses a lot, or baking soda.

Many traditional cakes and cookies in Germany are made with baking powder.

I’ve only been introduced to baking with baking soda, when I started making recipes from other parts of the world. Many coming from the US.

As a German I’d only use baking soda for cleaning or for helping with acid reflux, but not so much for making sweet treats.

After spending some time in the UK last fall, I got to know a certain type of Irish bread, soda bread, that - as the came tells - baking soda as the active part. Soda bread is delicious and I yet have to try making it myself.

Essentials for your pantry and fridge

• Eggs

• Yogurt

Although I’m not vegan, many of my recipes, be it for cooking or baking, are actually vegan. Because I just love the variety there is in vegan recipes, especially looking into recipes from different countries and cultures.

Traditional sources of protein, dairy or eggs, aren’t a big part of my personal diet, unless I don’t have access to other sources of protein, such as beans, lentils, Tofu or Tempeh.

Hence, eggs and yogurt, that are being used in this recipe - are on the Essentials list. Oftentimes back in Germany while living in my apartment in my hometown, I’d only have these two ingredients at home, because of Pancake Sunday.

Eggs

What can I say, eggs are a great source of protein. And if I do buy them, I’d always opt for organic eggs, coming from free range hens. Either bought at a local organic store or from a local person with their own chicken.

I usually only buy the amount I actually need, for this pancake recipe and maybe a couple other recipes I’d make for these fresh eggs to not go bad.

Yogurt

Same goes for yogurt. Currently I’m having a bowl of yogurt, plus some fruits and nuts for lunch. But in general, I’d only really use yogurt for making pancakes. So I always had to have a closer look on the expiration date, especially when buying a bigger container in the store.

You can make yogurt yourself using different kinds of milk or rather its substitute, such as soy, coconut, almond, etc. I’ve done some experimenting about 5 years ago with that.

All you need is an active yogurt culture coming from dairy (whole milk, plain) or non-dairy yogurt (literally just a spoonful from a yogurt container) and then infuse the milk (substitute) with it and let sit for a couple days.

Google says you need to boil the milk (usually dairy) before using. I remember using non dairy and didn’t boil it before. I guess because a product like that already is quite processed and doesn’t need any additional treatment before using.

Maybe I’ll give that another Go at some point, reading more into the actual details. But right now this isn’t really a priority.

Mel’s favorite Lemon Blueberry pancakes

I’ve made this recipe so many times over the years, but only recently discovered that adding just a little bit of lemon zest, makes it pop!

I personally love cinnamon and would add it to almost all of my baked recipes. Cinnamon is not part of the original recipe for these pancakes, but I added it anyway, you know.

Now with this new version of the recipe using lemon zest, I even omit the cinnamon. That says a lot about this combo!

I usually make half of this recipe for myself, which usually yields to six medium sized pancakes.

Now why should you give that recipe a try?

Because these pancakes aren’t only extremely fluffy and soft, because of the beaten egg white, because of the yogurt and because of the melted butter.

The lemon zest and blueberries are also just so refreshing and fruity. Such a great combination for a sweet treat like pancakes, especially when adding tons of maple syrup, too (like I usually do).

This is what you need for 2 servings (makes about 12 medium sized pancakes)

• 2 eggs

• 1 tbsp granulated sugar

• 1 cup (250 g) or more plain whole milk yogurt

• 4 tbsp salted butter, melted and cooled (or use unsalted butter + 1/2 tsp salt)

• 1 tsp vanilla extract

• 1 1/4 cups (150 g) all-purpose or spelt flour

• 2 1/4 tsp baking powder

• 1/2 tsp baking soda

• 1 cup (150 g) fresh or frozen blueberries (more for serving)

• 1/2 tbsp (or more, if you like it lemony) organic lemon zest

• vegetable or canola oil for frying

• maple syrup, preferably from Vermont ;-)

How to make the Lemon Blueberry Pancakes

1. In a large bowl, stir together the flour, baking powder and baking soda.

2. Melt the butter and let cool.

3. Meanwhile separate the eggs, placing the yolks into your flour mix and the whites into a clean bowl.

4. Add the yogurt, lemon zest and vanilla extract to the flour mix. Stir gently until everything is blended in, especially the egg yolks. Then add the melted butter. Mix to combine, but don’t overdo it.

5. Whisk the egg whites (adding 1 tbsp of sugar) using electric beaters until you get soft peaks.

6. Add the beaten egg whites to your batter, gently fold in with a spatula. Now add you fresh or frozen blueberries and fold once more until everything is just about incorporated.

7. Pour a bit of oil into a frying pan. Set over a medium-low heat and spoon in your batter to form one pancake (usually 2-3 tbsp make one medium sized pancake).

8. Repeat with more batter so you have 3 to 4 pancakes in the pan. Leave to cook until the edges of the surface look set. A great indicator is also, when you see small bubbly holes popping out of the batter. That’s when is time to flip them. Flip the pancakes and cook until the other side is golden. Repeat this until you've used up all of the batter.

9. Serve with maple syrup and more blueberries. Enjoy!