It’s National Pancake Day today. Of course as an avid pancake lover, I can’t think of any other way to celebrate it than by making (and eating) pancakes. In fact, I had pancakes twice today – for brunch and tea time. Good thing my girls love pancakes too. Nothing beats homemade pancakes (and I don’t mean the just-add-water ones).
I usually eat my pancakes with pure maple syrup or Nutella (or both), but today I decided to make something different. Something with a little bit more effort. Something like this yogurt-blueberry sauce.
The sauce is pretty easy to make. Just blend fresh blueberries and natural Greek yogurt in a blender and add a drop of vanilla essence and a little bit of maple syrup to sweeten it. But if you’re too lazy to take out the blender (and wash it) like me, you can just smash the blueberries with the back of a spoon and stir everything. I like that it has bits of blueberries in it. Gave it a little texture to the sauce.
For the pancakes, I use the same basic pancake recipe that I’ve always used. You can refer to my Instagram post here for the recipe (I’m so lazy to type, sorry). The only difference I made is that I added lemon zest (half of a lemon) and vanilla extract in the wet ingredients. The rest is the same.
This pancake is filled with fresh lemon zest and hints of vanilla. And the tartness of the blueberries complemented the sweetness of the maple syrup. Such a great combo!
So here’s to all pancake lovers. Hope you had a flippin’ good pancake day!