The Sweet Spot! Recipe
Make The Sweet Spot! Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blueberry-Lemon Pancake Stack
Sweet Lemon-Blueberry Syrup & Finish
Method
Blueberry-Lemon Pancake Stack
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk the buttermilk, egg, milk, melted butter, lemon zest, and vanilla extract until smooth and slightly frothy.
- 3
Make batter
Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. A few small lumps are okay — do not overmix. If batter seems very thick, add up to 1–2 tablespoons milk to loosen slightly.
- 4
Fold in blueberries
Gently fold 1.5 cups fresh blueberries into the batter, taking care not to burst the berries too much. Reserve a few whole berries for topping if desired.
- 5
- 6
Cook pancakes
For medium pancakes, pour 1/4 cup batter per pancake onto the griddle, spacing them apart. Cook until edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip and cook the second side until golden brown, about 1.5–2 minutes more. Transfer finished pancakes to a warm oven set to low (170°F / 75°C) while you finish the rest.
Sweet Lemon-Blueberry Syrup & Finish
- 7
Make blueberry-lemon syrup
In a small saucepan combine 1 cup fresh blueberries, 1/2 cup granulated sugar, 1/4 cup water, and 2 tablespoons fresh lemon juice. Bring to a gentle simmer over medium-low heat, stirring occasionally. As the blueberries soften, use a spoon or potato masher to gently crush about half of them to release juices. Simmer for 6–8 minutes until slightly thickened.
- 8
Finish syrup
Remove saucepan from heat and stir in 1 tablespoon unsalted butter until melted and glossy. If you prefer a looser, sweeter syrup, stir in up to 1/4 cup maple syrup. Taste and adjust acidity with a pinch more lemon juice if needed. Keep warm.
- 9
Plate and garnish
Stack pancakes 3–4 high on each plate. Spoon warm lemon-blueberry syrup generously over the stack so juices soak into pancakes. Dust lightly with powdered sugar if using and garnish with reserved fresh blueberries and fresh mint leaves.
- 10
Serve
Serve immediately while pancakes and syrup are warm. Offer extra maple syrup on the side if desired.