Blueberry Lemon Breakfast

January 22, 2009 · 24 comments · Print This Post

in Breakfast, Pancakes, Products, Reviews

Blueberry Breakfast Pancakes

The Oh! Nuts company graciously allowed me to sample a number of their products recently. One of the items I selected was a bag of their dried blueberries. Now I’m a big fan of dried fruit. CK and I eat dried cranberries like it’s our job, but no dried fruit from Whole Foods, and on down the grocery store food chain, has ever tasted as good as the dried fruit I received from Oh! Nuts. I was shocked at how moist and well flavored the blueberries were. Was this how dried fruit was supposed to taste? Had I been eating sub par product for all these years and not even known it? It certainly appears that way.

What to actually make with an entire pound of delicious dried blueberries became my next conundrum. I’m sure blueberry pancakes seems like a gigantic cliche, but they’re a breakfast classic. Want to know a secret? Until I mixed these up I’d actually never made blueberry pancakes before. My cousin Amanda and I both harbor these sort of visceral anti-blueberry feelings. When we were younger our respective grandmothers would drag us to random fields in Eustis, Maine to pick blueberries in the unbearable summer heat. But these were so tasty I may finally have managed to overcome my childhood blueberry trauma.

Now I just need to find something delicious to do with dried raspberries and sun-dried tomatoes. Unfortunately, by the time I figure that out I’ll probably have eaten them all. So far I’ve found them both to be highly snackable and completely addictive.

Blueberry & Lemon Pancakes

Blueberry Lemon Pancakes
Adapted from Nigella Lawson’s pancake recipe.

2 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon sugar
Pinch salt
1 1/3 cups milk
2 eggs
The zest of 1 lemon
3/4 cup dried blueberries
Butter, for frying pancakes
Best quality maple syrup

Melt the butter and set aside to cool slightly.

In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.

In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Then gently fold in the lemon zest and blueberries.

Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.

Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stove side gobbling.

Pile the pancakes onto plate, and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.

{ 21 comments… read them below or add one }

1 anna January 22, 2009 at 10:30 am

I’m not a blueberry person, or a pancake person, but these sound SOOO good.


2 Sarah January 22, 2009 at 11:07 am

Sundried-tomato pesto on pasta is the best!


3 geeky January 22, 2009 at 11:31 am

oh YUM! Giada has a recipe she makes with sun-dried tomatoes and goat cheese on pasta that I just love. But right now I’m craving blueberry pancakes!


4 CK January 22, 2009 at 11:46 am

The blueberries are good, but the raspberries (IMHO) are ridiculously delicious. I’ve eaten almost all of them by myself. NOM


5 Erin January 22, 2009 at 11:48 am

CK – Stop that! I need to cook with them 😛


6 Elle January 22, 2009 at 1:34 pm

Gorgeous pancakes! Have to look for these dried fruits. For the raspberries–what about muffins or cookies? With chocolate, mmm…


7 PaniniKathy January 22, 2009 at 4:59 pm

I think I would quite like to enjoy a blueberry lemon breakfast! Another good thing you can do with them, if you run out of other uses, is to sprinkle them over oatmeal.


8 Lisa January 22, 2009 at 8:14 pm

We sometimes get the dried blueberries from Costco. Can’t keep my hands out of them! Tried keeping them in the freezer but guess what? They’re good frozen too 🙂


9 pigpigscorner January 23, 2009 at 3:47 am

A great way to use blueberries! I love them in my cereal!


10 Mari January 23, 2009 at 9:22 am

We’re BIG blueberry pancakes fans at our house, using fresh and sometimes frozen, but it had never crossed my mind to use dried. Very clever indeed! If you have the 1997 Joy of Cooking, you should check out their blueberry pancakes recipe, because it’s AMAZING and my go-to blueberry pancakes recipe. If you don’t have it, then let me and I’ll be happy to email it to you!


11 wummy January 23, 2009 at 10:12 am

Those blueberry fields are still there waiting for you girls to pick in. Many memories of big buckets of blueberries. Never had dried ones will have to try. The pancakes are the only thing I use blueberries in. Can’t wait to try.


12 mytastytravels January 23, 2009 at 12:28 pm

Hi Erin! I just discovered your blog and am really liking it!! I think I’m officially addicted to food blogs. Great pictures 🙂 I just started my own blog, which is a work in progress, but It’s lots of fun to do even without that many followers. Any advice for a newbie? Thanks!

kristen 🙂


13 Jennifer January 23, 2009 at 2:11 pm

I just had dried blueberries for the first time this week. I made oatmeal at work, threw in some dried cranberries, and when I was walking by my friend Lily’s desk, she noticed my oatmeal, I told her I put dried cranberries in and she said, “Would you like to add dried blueberries?” She bought them from Trader Joe’s. They were delicious! I’ll have to try the Oh Nuts kind….


14 Donna January 23, 2009 at 4:57 pm

Blueberries and lemon in pancake.. that sounds like a perfect breakfast. They look lovely. I love your blog and check in daily! Your photos are wonderful!


15 Kevin January 24, 2009 at 4:11 pm

Those pancakes look good!


16 George Erdosh January 25, 2009 at 11:03 am

An excellent suggestion. I like blueberry pancakes too but the store-bought fresh blueberries I would rather pass on–they are not very good and frozen ones are far too juicy.

I never thought of using dehydrated ones.

Check out my latest (Nov/08). It’s already getting great reviews:

Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

On Amazon.


17 EB January 25, 2009 at 3:17 pm

Oh these are perfect for today! It’s grey, windy and Sunday 🙂


18 carrie January 26, 2009 at 8:52 am

interesting. I’ve never used dried fruits int he pancakes before. gotta try it.

we’re big on dried fruit cause with kids… that means it can go where we go. and more importantly, when it DOESN’T go in the mouth (as 2 year olds are known for missing their own when feeding themselves) I don’t have to stress about the fresh fruit rotting in the crevices of my car for 3 weeks until I find the time to clean again.

I think I’ve had the oh nuts brand before.. just trying to remember where and what it was. at any rate.. good to know, and thanks for the recipe!


19 Laura January 26, 2009 at 10:37 am

I gave you an award. Come by blog to get it.


20 meg January 26, 2009 at 1:13 pm

These look amazing. I love blueberry and lemon together!


21 Paula Maack February 22, 2009 at 2:14 am

These look great! Blueberry and lemon make a great combo for pancakes. Nice picture!!

I just blogged about Cottage Cheese pancakes with Orange Butter Honey, should you be interested.


~ Paula


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