Father’s Day breakfast at our house must include some sort of pancakes. My husband is a pancake connoisseur. However, this year we have a second dad to coming to breakfast. My son, Nathaniel, (Taylor’s husband) is a daddy-to-be. Lucky for me he is a pancake man too. So, Taylor and I put our heads together to invent a brand new pancake recipe for our special dads.
We had our work cut out for us. Over my many mom years I have created dozens of pancake flavors. After many we put our heads together, we came up with a perfect lemony blueberry combination. I love sour cream pancakes, and we thought combining the tart lemon flavor to these cakes would be perfect. Now our cakes needed a sweet fruity topping. What works better with lemon than blueberry? Nothing. It is a perfect flavor pairing. A sweet blueberry compote would be delicious over our lemon pancakes. Top that off with a sweet and creamy sour cream drizzle and you have an amazing Father’s Day breakfast.
LEMON SOUR CREAM PANCAKES
3 cups baking mix (I use Krusteze Belgium Waffle mix)
1 cup half and half
1 cup sour cream
2 TB of finely chopped lemon zest
1/2 cup fresh squeezed lemon juice
1 TB vegetable oil
1/4 cup sugar
Sift baking mix into a large mixing bowl. Combine all other ingredients in bowl and mix until combined. The batter needs to be on the thin side, if it is a little too thick add a little more half and half. I had to mix in an 1/8 of a cup of half and half to my batter today. Heat your grill to 300 degrees and coat with butter. Using a ladle, spoon out 4 pancakes on grill. When batter start to form bubble flip cake (about 4 or 5 minutes). Cook other side 2-3 minutes, until golden brown. Finish with a pat of butter.
2 cups blueberries
1/2 cup water
1/2 cup sugar
1 TB lemon zest
1/4 cup fresh squeezed lemon juice
Bring water, sugar, and zest to a boil. Add blueberries and allow to simmer on medium heat about 8 minute, blueberries will start to burst. Remove from heat and mix in lemon juice. Serve warm or allow to cool.
SWEET SOUR CREAM DRIZZLE
1/2 cup sour cream
1 TSP finely chopped lemon zest
1/3 cup half and half
1/4 cup sugar
In a medium mixing bowl, combine all ingredients until smooth. Drizzle over pancakes.