Lemon Zucchini Pancakes with Blueberry Syrup

What is that saying, β€œthe best laid plans of mice and men often go awry”. That is exactly what happened this morning. I woke up thinking we would have eggs and bacon but came back from the garden with an arm full of zucchini. Time to switch plans. Plans, as in life, is often best executed if willing to adjust and readjust when needed. If willing to do that, life can take on new heights with spectacular results.

As is the case with today’s post on lemon zucchini pancakes with fresh blueberry syrup. Specks of green bring the batter alive while the lemon adds a hint of freshness. Adding whipped egg whites allows the batter to grill up light and fluffy. Hard to be upset with this change in plans.

PREP:

Shred or grate 1 fresh zucchini and place in a sieve to allow the excess liquid to drain off. I like to keep the peel. It adds bits of green flecks to the batter and adds more nutrition. Wash and dry 1 lemon. Place the zest in a small bowl and squeeze the juice into another small bowl. Separate the yolk from the whites of 3 large eggs. Set all aside until ready to use.

BATTER:

Many of you experienced cooks already know this, but for the fluffiest pancakes you want to separate the yolks from the whites. Beat the whites into stiff peaks and fold into the batter. This will make the batter a bit thicker and you will need to spread the batter into a round, but so worth the extra work. The easiest way to do that is use a standup mixer with a whisk attachment. Beat on high until stiff peaks form. Transfer to a bowl until later.

In a large bowl hand whisk 3 cups of cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Exchange the whisk attachment and replace it with a paddle. Cream 1 stick of soft butter with 1/4 cup sugar. Add the egg yolk, lemon zest, and lemon juice and blend. Starting with the flour mixture alternate adding the flour and 3 cups of heavy cream into the batter until blended.

Remove the bowl from the stand and using a wacky spoon πŸ˜‰ stir in the zucchini.

Gently fold in the egg whites just until mixed. Do not overwork the batter.

PANCAKES:

Spray a preheated griddle with cooking spray; spoon about 1/3 cup of batter onto griddle and work the batter into a round. Cook until golden brown, about 2-3 minutes, and flip to brown the other side.

Stack the pancakes onto a serving plate and serve immediately with a fresh blueberry syrup.

BLUEBERRY SYRUP:

In a small pan, add 1 cup fresh blueberries, 1/4 cup sugar, and a squeeze or two of lemon juice (approx. 1 tablespoon). Bring to a boil over high heat. Reduce heat to low and let simmer 10 minutes, or until the blueberries are soft and easy to breakdown. Using a spoon smash berries into a juice.

This is usually the perfect syrup consistency, but if too runny add a teaspoon of cornstarch. If too thick, add a few teaspoon of water, one teaspoon at a time, until desired consistency. If you prefer a smoother syrup you can place in a blender and puree. I like to keep the bits and pieces of blueberry in mine.

Lemon Zucchini Pancakes with Blueberry Syrup
Prep Time
15 mins
Cook Time
5 mins
 
Course: Breakfast
Cuisine: American
Keyword: easy, fluffy, fresh
Servings: 10 pancakes
Author: Ella @ thewackyspoon.com
Ingredients
  • 1 zucchini, grated or shredded
  • 3 large eggs, separated
  • 1 stick butter, softened
  • 1/4 cup sugar
  • 1 lemon, zest and juice
  • 3 cups heavy cream
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
Instructions
  1. In a standup mixer with a whisk attachment beat the egg whites into stiff peaks. Transfer to a bowl and let sit until ready to use.
  2. To the standup mixer bowl add the butter and sugar; cream until smooth. Mix in the egg yolks, lemon zest, and lemon juice.
  3. In a large bowl hand whisk the flour, salt, baking powder, and baking soda just until blended.
  4. Drain any excess water from the zucchini and stir into the batter.
  5. Starting with the flour mixture alternate between flour and heavy cream mixing into the batter.
  6. Remove the bowl from the standup mixer and gently fold in the egg whites.
  7. Spray a preheated griddle with cooking spray; spoon about 1/3 cup of batter onto griddle and work the batter into a round. Cook until golden brown, about 2-3 minutes, and flip to brown the other side.
  8. Serve immediately.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

14 thoughts

  1. These pancakes look delicious! I always find lemon and blueberries so fresh together. Thanks for sharing your recipe.

  2. My mom always had so much zucchini in her garden. She gave away grocery bags full of it. My favorite was her zucchini chocolate cake, but your pancakes look delicious!

    1. Haha…I know it well. I have given away so much zucchini in th last few years that I swear I hear people groan when they see me with a grocery bag. Then I open the bag and pull out zucchini bread or lemon blueberry zucchini muffins and a loud cheer resounds though the office. πŸ˜‚

    1. Right! The zucchinis are taking over the garden this year so I am making as many zucchini dishes I can think of.

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