Lemon Pancakes with Blueberry Compote

I’ve been on a pancake kick lately.

There were these yummy and healthy Oatmeal Pancakes.

And some lovely strawberry topped Swedish Pancakes.

Tessa’s favorite pancake to make are her Yellow Pancakes.

And remember Pioneer Women’s light and fluffy Sour Cream Pancakes

But sometimes you just want a good old Buttermilk Pancake.

Lately I have been playing around with flavored pancakes. Last week it was lemon. Yes, lovely lemon pancakes!

I found the lemon pancake recipe over at Two Peas and their Pod. The recipe calls for whole wheat flour which can make a pancake a little heavy but thanks to some cottage cheese and egg whites these pancakes are light and fluffy just like a pancake should be! I used a small curd cottage cheese because the large curd stuff just freaks me out a bit. I don’t eat cottage cheese (texture issues) but I don’t mind it in things as long as I don’t see it! The small curd blends in better!!

LEMON PANCAKES

I thought they looked a little naked though so I added some blueberry compote. The lemon flavor in the pancake is subtle, not too strong but it’s there.

I think orange pancakes are next….

Enjoy!

lemon pancakes - Page 482

 

Lemon Pancakes with Blueberry Compote

Ingredients

  • 1/2 C whole wheat flour
  • 1/4 C all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 Tbsp sugar
  • Zest of a large lemon
  • 2/3 C skim milk
  • 3/4 C low fat cottage cheese
  • 2 egg whites
  • 1 tsp vanilla
  • 1 Tbsp fresh lemon juice
  • Blueberry Compote
  • 2 1/2 C frozen blueberries, thawed
  • 1/3 C sugar
  • 1/3 C water

Instructions

  • In a large bowl, whisk together the flours, baking powder, baking soda and salt
  • In a small bowl, mix together the sugar and lemon zest with your fingers
  • This will bring out the lemon flavor
  • Add the sugar and lemon to the dry ingredients
  • Whisk again
  • Add the milk, cottage cheese, egg whites, vanilla extract and fresh lemon juice into a bowl
  • Whisk until smooth
  • The cottage cheese will still be somewhat lumpy and that is o.k.
  • Add this mixture to the dry ingredients
  • Stir until combined
  • The batter will be lumpy
  • Heat a large nonstick skillet or griddle
  • Spray with cooking spray
  • Add about 1/4 C of batter to pan
  • Cook for a couple of minutes
  • You want to see bubbles all over the pancake
  • Flip and cook other side a few more minutes
  • Makes 6-8 pancakes depending on size
  • Serve with blueberry compote
  • Blueberry Compote
  • Combine berries, sugar and 1/3 C water to heavy small saucepan
  • Simmer over medium heat until berries burst, stirring often, about 10 minutes
  • Add remaining cup of berries
  • Cook until compote coats spoon, stirring often
  • About 8 minutes
  • Can be made ahead of time and refrigerated
  • Serve warm

Comments

  1. MelanieL says

    These look delicious and one of my firsts thoughts was the blueberry compote would be good served over ice cream as well! A hot blueberry sundae:)

  2. says

    Thank you for sharing these sound and look so good. I love blueberries. Real near where I love we can pick wild blueberries and they are so good. NOy real big but very good.

    Our 4 grandchildren love it when we make pancakes at our home they look forwards for them. No one can make them as good as nana and papa.

  3. says

    Yum Yum Triple Yum. I have just called my daughter over to the computer to show her the picture of the pancakes and she is now begging me to make them for her. I have rashly told her I will give it a go – thanks for the recipe – this will be the first time I have ever attempted pancakes and so I’m keeping my fingers crossed that they come out even half as good as the picture here.

    Nervous mum,
    Sarah D

  4. says

    I have frozen blueberries and these look so good. Have to say, I never heard of cottage cheese in pancakes, though. I am not sure about that.

    Thanks for the recipes. I know my 5 year old would really like them.

  5. says

    Wow, pancakes with cottage cheese in them. They look good.

    I have never tried it that way, but that means it would be a higher protein pancake, which is better if you are watching your weight. You get some carbs, but offset it with protein. Thanks for this lemon pancake recipe.

  6. says

    I get low blood sugar if I don’t have some protein in the morning – between the egg white and cottage cheese, these should work out great for me! They look, really, really good!

  7. says

    I’m really fond of cakes with that tinge of lemon. Now that I’ve the details to make lemon pancakes I’m going to try this week. Will post back here my feedback and how it tasted. Thanks very much.

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