Being inspired by the beautiful sunshine we are currently blessed with in Hamburg, I made a stack of Blueberry Lemon Pancakes for yesterday’s breakfast, one of my favorite breakfasts in Summer. I just couldn’t resist buying fresh blueberries – however, if you aim to be more exemplary, make sure you buy frozen local fruit.
But enough said: Make yourself a pile of pancakes and enjoy your breakfast – not as extensive though as usual, the sun is waiting for you outside!
Love,
Lea Lou
For two servings as a small breakfast
(or for one with two to three leftover pancakes for a second breakfast):
1 egg
125 ml milk
1 tablespoon sugar
1/4 teaspoon vanilla essence
110 g flour (I mixed 70 g all purpose flour with 40 g wholemeal spelt flour)
1 teaspoon baking powder
Zest of 1/2 lemon
100 g blueberries
To serve: cream cheese, icing sugar and maple syrup
Separate the egg. Whisk the egg yolk with milk, sugar and vanilla essence. Mix flour with baking powder, stir in the milk egg mixture.
Beat the egg white until stiff and, together with the lemon zest (set aside one teaspoon to decorate the pancakes), carefully fold it in the batter.
Heat a small pan. Melt a piece of butter, add one tablespoon batter and top the pancake with a couple of blueberries. After a couple of minutes flip pancake and bake from the other side.
To keep your pancakes warm, store them in the oven at 50 °C.
Proceed with the rest of the batter until it is used up.
Stack pancakes in a pile, top the pile with a dab of cream cheese and the leftover lemon zest and serve with icing sugar and maple syrup.
