You can’t beat waking up on a Sunday morning to the smell of freshly baked spelt blueberry and lemon pancakes. When the pancakes are cooking the lemon Mediterranean smells are wafting from the kitchen, reminding me of the lemon trees we used to grow in Spain. The things we used to take for granted where I could just potter into the garden and pick a lemon off the tree. We grew oranges, lemons and limes in our fruit garden. Just picking them off the trees you could get the strong perfume from the leaves. Whenever I buy citrus fruits here I close my eyes and it brings me back to the circus fruit trees.
The pancakes are delightfully light and spongy in texture and slightly tart with a hint of lemon. Add a cheesecake filling with some warm blueberry coulis and a drizzle of maple syrup to bring you that much closer to pancake heaven!
These are very easy to make but I start with making the blueberry coulis using fresh or frozen blueberries, honey and lemon juice. Then I make the cream cheese topping using mascarpone or greek yogurt (personally I love a thick greek yogurt!), cream cheese and greek yogurt. Add some honey and cinnamon too.
Once the pancake batter is made then it’s time to cook!
This is a large batch and should feed a family of 6! To make less just have the ingredients!
- 400g spelt plain flour
- pinch of salt
- 3 teaspoons baking powder
- 50g melted butter
- 2 eggs
- zest of 1 lemon
- 1 tablespoon lemon juice
- 400ml milk or dairy free milk
- 100g fresh blueberries
- 180g cream cheese
- 2 tablespoons mascarpone cheese or greek yogurt
- 2 tablespoons honey or maple syrup
- 200g fresh or frozen blueberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- pinch of cinnamon
- Sieve the dry ingredients into a bowl or in your food processor.
- In a separate bowl whisk the melted butter, eggs, lemon zest, lemon juice and milk until smooth.
- Add the wet ingredients to the dry and beat until smooth.
- Melt some butter on a small pancake pan and pour ½ a ladle of pancake mix onto the pan. Add a handful of fresh blueberries to the batter. After about a minute when the sides start to bubble shake the pan to loosen and flip the pancake over. Cook until golden brown. Keep warm in a low heat in the oven while you make the cream cheese topping and blueberry coulis.
- To make the cream cheese topping, beat the cream cheese, mascarpone and honey until thick.
- To make the blueberry coulis, place the blueberries, lemon juice and honey into a saucepan. Bring to the boil and simmer for 5 minutes.
- To serve, stack the pancakes on a plate, add the cream cheese topping and the blueberry coulis on top. Sprinkle with a touch of cinnamon. Delicious drizzled with maple syrup. Serve warm.
Note: To speed up breakfast, you can make the blueberry coulis and cream cheese topping the night before.