E2 Week: Lemon Cornmeal Pancakes with Blueberry Syrup

Of course, these pancakes are beautiful. Bright yellow, smothered in wild blueberries–there is no way to go wrong with that.

See what I mean? There’s a problem, though, and it comes from adapting a recipe too far. Oh, Engine 2 Diet, you can’t take all the sugar out of a recipe with the juice and zest of two full lemons! Since this recipe is adapted from Vegan with a Vengeance, I could check the original–eliminating the oil is one thing (since pancakes sort of don’t need it, if you grease your pan appropriately) but the sugar? THE SUGAR? It’s sort of like thinking you’re going to drink a big glass of lemonade, and what you get is a fresh glass of straight lemon juice. With salt in it.

My husband called these “bitter cakes” for a very good reason. Next time I make them–and I’m determined to make them again!–I’ll add only 1 or 2 teaspoons of zest, the same amount of lemon juice (it’s about 1/4 of a cup), and a tablespoon of raw sugar.

There were two exciting discoveries that came from this breakfast, though: 1. I LOVE soy yogurt. I think I tried it early on, when my tastes were still changing, and it seemed weird. But I ate a bit of the vanilla yogurt that went into these and it was amazing. So, yay! 2. Blueberry Syrup. I made this recipe off the top of my head, and then discovered that it was nearly identical to the one in VwaV. How do I do it?

Blueberry Syrup (makes enough for 4 servings of pancakes, used sparingly):

  • 1/2 cup frozen wild blueberries (the small kind)
  • 1/4 cup maple syrup
  • 1 or 2 tsp vanilla (to taste)

Combine all ingredients in a small saucepan over low heat. The syrup should come together in the time it takes to make all your pancakes, and be gently warm–not burning hot. So, about 15 minutes.

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