Through the chill in the air and dark winter season, sweet fruits are bursting on trees in Northern California. Bright, round and juicy, lemons and oranges poke through the trees like a ray of sunlight during our rainy season. Citrus are in abundance, everywhere …
… except at my house. If you look hard, you might be able to find the second orange. So far our total year-to-date yield are 5 oranges. [Sigh.]
We are working on solving this issue. Until then we have generous neighbors who share their fruits and I was able to pick up ten juicy Meyer lemons, for a couple of dollars at a local market.
Meyer lemons are mostly grown in California backyards. Sweet, fragrant and less acidic than other lemons, Meyer lemons are wonderful to cook with and my favorite lemon. With ten lemons in hand, I’d better get started!
After an ultra-distance equivalent of rainfall, we finally saw the sun break through. I celebrated with bright and cheerful Meyer Lemon & Blueberry Yogurt Pancakes. Made without sugar, these pancakes are naturally sweetened by the lemons and fresh blueberries. You may insist on topping them with maple syrup or powdered sugar, but try them without first. I enjoyed them naked.
Serving size: 2 (about 6 pancakes)
- 1 cup all-purpose flour or whole wheat flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup plain Greek yogurt
- 1/4 cup whole milk
- 1/4 cup Meyer lemon juice (about 1 big juicy lemon)
- zest of one whole Meyer lemon
- 3/4 cup of fresh blueberries
- 1-2 tablespoons unsalted butter
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In another small bowl, whisk the egg lightly, then stir in yogurt and milk until combined.
Then add the flour mixture until just combined. The batter may appear a little lumpy. This is perfectly fine. You should avoid over-mixing.
Stir in lemon juice, lemon zest* and blueberries.
* You may want to reserve a bit of the zest or zest another Meyer lemon to use as garnish. I recommend this if using whole wheat flour instead of white flour. You may find that the whole wheat flour flavor overshadows the delicate Meyer lemon flavor.
Heat a large non-stick skillet over medium-high heat. Add 1/2 to 1 tablespoons of butter. The skillet is hot enough for the batter when drops of water sizzles immediately upon contact.
Using a ladle or big spoon, add the batter. Depending on the size of your spoon, you may need to add another spoonful or two. You can gently shape the pancakes into nice round circles when you add more batter.
The pancake is ready to be flipped when bubbles appear and a few of them pop. I admit that I cheat a little and lift up the edge of the pancake to check if it’s golden brown. Then carefully flip. TIP: Get the spatula completely under the pancake. This will help you to flip it.
Continue to cook it for a couple more minutes until golden brown on the other side. Serve them immediately.
I enjoyed these pancakes with and without syrup. The Meyer lemon and blueberries provides a natural sweetness that I found satisfying. Since I’ve stopped adding sugar to my coffee and cut back on sugar in general, I find fruits deliciously sweet. You can also sprinkle some powdered sugar on top but try topping with more Greek yogurt, more blueberries and garnish with a little sprinkle of grated Meyer lemon rind. I’m [not] sorry to say that I ate the pancakes before I thought of photographing the pancakes like that. You’ll just have to try it yourself and let me know how pretty it looks.
One of my triathlon pals asked if she could use whole wheat flour. I tested it out and the pancakes were tasty. Whole wheat flour does have a denser and almost bitter flavor. I would suggest increasing the amount of lemon zest as the whole wheat flour flavor may overshadow the delicate Meyer lemon flavor. Or add a dollop of Greek yogurt and garnish with lemon zest. A bit of lemon zest in every bite will help to amplify the lemon notes.