lemon
The following is my grandmother’s recipe, although I made it a bit richer by substituting heavy cream for the milk. Otherwise, when you make this you enjoy it in all of its simple, old-fashioned glory. Its consumption is akin to eating lemon-scented clouds.
Read MoreHappy blueberry season everyone!
To celebrate blueberries’ arrival, I (Amelia) thought we should all make a giant pancake. I adapted this from Mel’s Kitchen Cafe, adding lemon and vanilla, swapping the white sugar for brown, and using kosher salt instead of table for a more present flavor. The result was a perfect weekend breakfast, one that does not require individual flipping, scooping, and burning and feeling bad about yourself because you can’t even get pancakes right. Instead, you can enjoy the weekend with something delicious and simple.
Serves 5
3 tablespoons butter, melted
3/4 cup (3.75 ounces) regular whole wheat flour
3/4 cup (3.75 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon packed brown sugar
Zest of 1/2 medium lemon
1/2 teaspoon vanilla extract
1 1/4 cups buttermilk
1 large egg
1 1/2 cups blueberries
White sugar, for sprinkling
Heat the oven to 350 degrees, melt the butter in a medium bowl (doing this earlier will give it time to cool before it meets the egg), and grease a 9x 13-inch baking pan.
Mix the flours, baking powder, baking soda, and kosher salt together in a large bowl. Whisk the brown sugar into the melted butter in a medium bowl, followed by the lemon zest, vanilla, buttermilk, and egg. Pour the wet ingredients into the dry and stir with a spatula until just combined. Carefully dot the batter in blobs with the spatula over the pan (pouring it all in at once will make it much trickier to get an even layer) - it’s VERY thin! It will make you a little nervous, but just do your best to get all of the surface area covered and trust in the power of leaveners. Sprinkle the blueberries on top, followed by about 1/2 tablespoon of white sugar, and bake in the oven for 10-15 minutes. Serve warm with your favorite syrup!
Chocolate chip oven pancake: Replace the blueberries with 1 cup of chocolate chips and omit the lemon zest, sprinkling the chocolate chips on and baking it just like the original.
I would try to eat this within the first day. Leftovers look a little sad, though toasting helps.
Lemon Bundt cakes rank with tea parties, fresh lilac bouquets, and country dinners al fresco at the heart of gracious living. With its subtle lemon flavor, crisp exterior, tender crumb, and impeccably balanced flavors, the following recipe is the epitome of every beautiful fantasy that lemon cakes evoke.
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