A new family favorite for spring
I have really been in the mood for all the spring flavors the past few weeks, and these fluffy sourdough blueberry lemon pancakes surely hit the spot. The weather has been beautiful, and the birds singing almost constantly. It has really inspired me to incorporate spring into our kitchen. A couple of weeks ago I woke up really wanting something blueberry and lemon. I asked my kids what they would like for breakfast. They said in unison, “Pancakes!” Then one of them said, “But not the same ones we had already this week. Can we have blueberries in them, please?” Little did she know that was already on my mind, and little did I know that I was about to create a new family favorite for spring.
I knew that I wanted them extra fluffy and super lemony. These sourdough blueberry lemon pancakes turned out perfectly fluffy, and instantly became a favorite for spring this year. Only if they have chunks of baking soda in them. That’s a story for another day.
The best way to juice your lemon
I got to work right away. We were hungry and we had a lot to get done that day. I started off with by melting a stick of butter in a cast iron skillet. While I waited I added 2 cups of sourdough starter, 2 cups of buttermilk, and the zest and juice of one large, and may I add super juicy, organic lemon to a large bowl.
I have learned, through my many years in the kitchen, that the best way to hand juice any citrus fruit is to first zest it if desired. After you zest it place it on the counter, and applying a small amount of pressure with the palm of your hand, roll it back and forth until it is nice and squishy. Then cut it in half, and squeeze it over your hand. You want to catch all of the seeds that fall out as you are squeezing it.
Once you have squeezed all of the juice into the bowl, being careful not to drop any seeds into it, whisk it all together. Add in your melted butter and 4 eggs, and whisk again.
Just the right consistency
Now it’s time to sift in the flour. I used an organic all purpose flour, but you can use whatever you’d like. Just note that a more dense flour will have a less fluffy outcome.
I started off with 3 cups of sifted flour and a tablespoon of baking powder. Since my starter was active the powder was probably unnecessary, but I really wanted them extra fluffy. I also added in about a teaspoon of salt, maybe a little less. I then mixed it all together, and found that it was just the right consistency for us.
These kids love blueberries
I had a little help putting everything together. I love it when my kids want to help me in the kitchen. That was not always the case I am ashamed to say. I used to think they would slow me down. Now I realize that sometimes, as a mother, I really need to be slowed down. My kids are not going to be little for long, and it is my job to teach them all things that they will need in their lives. This is not limited to toilet training, and schooling. How will they learn to feed themselves good, homemade food if I don’t slow down and teach them? Or worse yet, what if I discourage them from ever trying to learn by kicking them out of their own kitchen when they show an interest?
Our children have a desire to be with us, to help us, and to learn from us. We should nurture that, and never discourage our children from learning all that they can learn, and living up to their full potential. Encouragement comes in so many forms, especially from mothers. We should always be looking for opportunities to praise and encourage our kids.
All of that to say that by the time I was ready to heat up my skillets, and begin cooking I had so much help in the kitchen that I didn’t realize that they had eaten all of the fresh blueberries. Thankfully we always have reserves in the freezer. So, while the iron skillets were heating with butter in each of the four, I dug the blueberries from the freezer. Wouldn’t you know that the kids tried to eat those as well! These kids love blueberries for sure.
I thought everyone knew
Some people do not know how to cook pancakes. I thought everyone knew how to tell when to flip them. That is until my aunt made me some one day. Her kids always told me how good hers were, so I couldn’t wait to try them. She pulled out a box of pancake mix, and mixed up her batter. Then she began cooking them. I wasn’t really paying attention because as you can imagine I love to talk. It just so happens that my cousin does too. So, we talked, and talked until my aunt told us to hold our tongues, and eat.
I took one bite, and could not even make myself swallow it. I felt horrible for spitting it out into a napkin, but it was not done. Looking around everyone else seemed to be gobbling theirs down. I told my aunt that mine was not cooked all the way and she apologized and gave me another one in it’s place. When I took a bite again I realized that they were all undercooked. I decided at that point that I needed to excuse myself. I had never refused food that someone had spent the time to prepare for me before that, but I could not make myself eat those undercooked pancakes.
They bubble on top
Obviously not everyone can know how to make pancakes if they’ve never been taught. For some things like this come naturally, but for the rest they need to be taught. So, here’s how to cook your pancakes to perfection.
You’ll want to start off with a hot cast iron skillet or griddle. Put a bit of butter in each skillet or on the griddle and let it sizzle for a second. Now, take a one cup measuring cup, or a ladle, and use it to pour your batter into your hot skillets. Now throw a few berries on top. You can’t get perfectly fluffy sourdough blueberry lemon pancakes without blueberries.
It’s time to watch them. As they begin to cook they bubble on top, and begin to cook around the edges. Once most of the bubbles have popped, and the edges have more of a matte look to them, they are ready to flip. They should release easily and flip with no problem once they are ready.
The second side will cook slightly faster than the first so be careful. You could even turn your heat down just a bit at this point. We want them hot at first but if we don’t reduce the heat now the rest of our pancakes will cook a bit to quickly on the outside. You will want to pre-heat to medium heat then reduce to a notch or two under medium once your first round of pancakes is flipped for the first time. Once they are fully cooked the aroma will fill the air, and they will be golden on both sides.
Time to eat
It’s finally time to eat your perfectly fluffy pancakes. I like to serve mine with yogurt and honey. The kids like theirs with peanut butter and pure organic maple syrup. Sometimes I will even make a cinnamon, cream cheese drizzle to go with them. Maybe next time I make these I will make a cream cheese, lemon drizzle. I’m pretty sure I just talked myself into it. I hope you all enjoy these pancakes as much as we do. If so please feel free to take pictures, tag me in them on social media, and let me know you love them.
Thank you to all of you out there who are praying for Noah, and for taking the time to read my content. It means a lot to me, and my family.
Here is another sourdough family favorite if you would like more inspiration.
