Berry Meyer Lemon Pancakes
Can I let you in on a little something?
I don’t live in the cool Los Angeles neighborhood that all my friends live in…
I have more matching spatulas than I do matching bath towels.
I still can’t seem to commit to buying myself a couch.
My bedroom bookcase seems to be made up of one part books and three parts dust.
I tell you all of this to let you in on the fact that I’ve been feeling domestically restless these days. The kind of restless that has had me daydreaming about moving into a downtown loft that I can’t afford. The kind of restless that has had me daydreaming about decorating a downtown loft that I can’t afford with expensive furniture that I also can’t afford.
Not being able to afford your daydreams? Torture and motivation. Together.
This weekend I decided… get this… that it’s all ok!
I took to my kitchen with my rubber gloves, bleach spray and a few rags and I scrubbed and organized like I’ve never done before. Yes, it’s just the kitchen. No, I couldn’t get to my whole apartment. But the scrubbing and organizing helped me remember that my humble little apartment, in the uncool part of town, is pretty darn sweet. I don’t need the fancy loft and the expensive furniture. I just need to make my little spot in the world a little brighter… with bleach.
And the pancakes this weekend helped too. Tremendous.
I can’t seem to leave well enough alone when it comes to pancakes.
Berries. Meyer lemon zest. Buttermilk. Sweetened Meyer lemon mascarpone. Delicious breakfast treat.
Berry Meyer Lemon Pancakes
8-10 pancakes, enough for two
1 cup flour
1 Tablespoon sugar
zest of 1 Meyer lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons butter, melted and cooled slightly
1 cup fresh blueberries or raspberries (thawed and drained berries work well too!)
oil or butter for cooking
In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.
In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy. That’s better than overmixing the batter. Fold in the berries with a few strokes. Not much stirring necessary.
Heat a griddle pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
Top pancakes with maple syrup or mascarpone sweetened with a dash of powdered sugar and the juice of one Meyer lemon.