One weekend at the end of May. maybe the first of June, I decided I wanted to make brunch and invited Kurt and Melissa over. We were going to eat in the back yard, but despite cooler tempertures, the back yard is in full sun in the morning and very hot. Instead we set up in front of the building under a tree where Kurt had placed a huge leftover concrete bench. It was perfectly shaded and no one seemed to care that we had a table set up and were eating on the sidewalk.
I made Lemon Cornmeal Pancakes from Eat Live Run with a blueberry sauce, bacon and eggs. Melissa supplied the mimosas. It’s not brunch with out mimosas. I picked the cornmeal pancakes because they would be easy to make gluten free had my GF friend been able to join us. I also had a lemon and buttermilk to use. I still have buttermilk to use. Anyway, these guys were really tasty and the lemon was subtle, I would actually like it to be stronger. Maybe I need to zest my lemon finer? I am sure they are delicious with any berry sauce you want. I just happened to have blueberries to use up. You can follow the same recipe and substitute which ever berry you want, just maybe taste test for the sugar level.
Lemon Cornmeal Pancakes with Blueberry Sauce
- 3 eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup flour
- zest of 1 lemon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tbsp sugar
- 2 tbsp cooking oil
- 1 cup fresh blueberries
- 1 tbsp sugar
- 1 tsp vanilla extract
- Combine the berries, sugar and vanilla in a small saucepot over low heat. Cook the berry mixture for about 20 minutes, until it’s juicy and jam-like. At this point, most of the berries will have broken down. Remove from heat and set aside while you make the pancakes.
- Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended.
- In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.
- Melt butter on a hot skillet then cook pancakes for about 30 seconds each side.
- Top pancakes with berry sauce and serve.