After an afternoon of eating at the food cart tour and then heading a to bbq at a friend’s house you would think that we would want to take it easy today, at least for breakfast but nope. I think my tummy was probably thinking that it had died and went to heaven, ready for round two. Since my life revolves around my stomach I listened and made J and pancakes for breakfast.

I had kept stumbling across pancake recipes that included the fresh taste of lemon and blueberries which would be perfect this time of year. So I adapted this recipe from a few that I couldn’t keep my eyes off of. It will take a bit longer to prepare then your typical pancake but I think its well worth it.

Blueberry Thyme Compote

  • 1 pint fresh or frozen blueberries
  • 1 tbsp sugar
  • 1 tbsp fresh Lemon Juice
  • 1/2 tsp lemon zest
  • 2 tsp fresh thyme and 1 small spring

Lemon Cream Cheese Pancakes

  • 1 ½ cup flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 pinch salt
  • 2 large eggs, separated
  • 1 cup buttermilk
  • 6 oz cream cheese, cubed
  • 3 tbsp butter melted
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • Zest of large lemon

To make blueberry compote, heat the blueberries, sugar, lemon juice, lemon zest, and thyme in a medium saucepan over medium low heat. Cook until blueberries burst and release their juices, about 6 minutes. Set aside. Remove spring before serving.

 

 

To make pancakes. In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese cubes and mix with whisk bashing it up until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and zest.

Add dry ingredients to wet, and then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.

Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop about 1/3 cup of batter onto hot griddle and cook until you start to see bubbles onto of the pancake, about 4-5 minutes. Flip and cook again for another 4-5 min. You may need to turn the heat down if they’re browning too fast as these pancakes need more time than most to cook.  Serve with blueberry compote.

 

 

These pancakes really put regular pancakes to shame. The addition of lemon and cream cheese almost brings a lemon meringue feel to them which is perfect for a summer morning. The blueberry compote just finishes the breakfast off beautifully. Having a bit of lemon it in as well makes the compote a perfect match for the pancakes. The thyme is subtle but also freshens and brightens up the compote. J, mentioned a few times that these were the best pancakes he had ever eaten by far. That definitely made my morning.