Saturday morning dawned rain free here in Boston, and since it was John's first weekend home after the longest business trip ever (I'm completely exaggerating), I decided to whip him up some breakfast. I decided to make him pancakes, and chose blueberry pancakes since I had some left over berries in the fridge I wanted to use up.
I started with just a box of Pancake mix. I could have been good and made them from scratch -but last week was long and it was Saturday, so I gave myself a break. I have to say, I love a good blueberry pancake, but am always annoyed if all that's in the cakes are spotty blueberries. People- I want blueberry flavor all throughout my pancakes. I decided to solve this issue. I pureed my blueberries before adding them to the mix. But I didn't just mash them up, I wanted some interesting flavors to them, so I combined the juice of half a lemon that was left over from the week previous (zest would have worked better, however the lemon chose not to zest), a handful of fresh chopped thyme (which has a lovely bright, citrusy flavor) and a pinch of salt with the blueberries. I used my trusty immersion blender (I have far too much love for that piece of machinery) and created a beautiful blueberry puree. Once liquefied, I added the puree to the batter, stirred to combine, and then ladled spoonfuls onto my hot pan. One flip to cook both sides, and breakfast was served.
I love the combination of lemon and blueberry, and the addition of thyme to the mix was a really nice twist. The flavors layered really nicely together, and with the addition of a little pure maple syrup the appeal of savory with sweet shone through. A perfect start to what turned into a gorgeous Saturday.