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Blueberry Lemon Curd Pancakes

Homemade Blueberry Pancakes

Did you know that breakfast as we know it did not exist for the better part of history? Breakfast is a relatively modern tradition. Much of the world believed that one meal a day was more than acceptable, and consuming more than one meal was an act of gluttony. During the middle ages, the monastic lifestyles and religion of Rome dictated patterns of meal consumption. Meat was only allow half of the year, and no food consumption was allowed before morning mass.

In the 1800s, breakfast became vogue with the wealthy. It was a time for family to gather and leisurely consume large amounts of decadent proteins, sweets, and fruits. During the industrial revolution, large amounts of factory workers headed into work early and needed substance to get them through the morning hours. Now, it’s considered the most important meal of the day.

Blueberry Lemon Curd Pancake Recipe

Yields 12 pancakes

Ingredients:

  • 1 egg
  • ¾ cup buttermilk
  • 2 Tablespoons butter (melted)
  • 1 cup flour
  • 1 Tablespoon turbinado sugar
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla salt
  • 1 teaspoon Tahitian ground vanilla
  • ½ cup fresh blueberries
  • 10 oz prepared lemon curd (typical jar size)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon powdered sugar

Directions:

In a large mixing bowl, whisk together the egg, buttermilk, and melted butter. Slowly add the dry ingredients (flour, baking powder, turbinado sugar, vanilla salt, and ground vanilla), and whisk to combine. Sprinkle in the blueberries and fold with a rubber spatula.


In a separate bowl, whisk together the lemon curd, lemon juice, and powdered sugar. Set aside.

Spray the surface of a non-stick pan or flattop griddle with oil. Using an ice cream scoop, scoop out the pancake batter onto the warm surface. Use the back of the scoop to spread out the batter to cook evenly. Cook until light brown on one side and bubbling on top, then use a spatula to strategically flip it over (it's all in the wrist!). Continue with the remaining batter.

Plate the pancakes and drizzle with lemon curd syrup. Garnish with fresh blueberries. Enjoy and have a great day!


Featured Ingredients

Ground Vanilla Beans, Tahitian Vanilla Salt (Fleur de Sel) - 3.5 oz. Turbinado Sugar

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