Autumn is wedding time in Georgia and always has me thinking of the weird and wild things that happen on wedding days. I can go on and on about the stuff that has happened at my friends’ weddings, but that’s a different blog post for another time. The story that pertains to this recipe comes from one of my girlfriends who got married a few years ago. It is the classic wedding day story of the bride and groom being so caught up talking with friends and family that they didn’t taste any of the food they spent the last year deciding on. She had gotten a half-naked 3 tiered lemon blueberry cake with vanilla icing. My girlfriend didn’t get to take a bite of it, but her hubby snatched a plate and said it was one of his favorite cakes he has ever had. Today’s recipe was inspired by that story and the lemon blueberry cake she never had!
Pancakes and be a tricky thing to cook because they are one of those foods with a very fine line between cooked and overcooked. I recommend making these at a time where there are least likely to be distractions. The last thing you want to do is get sidetracked and come back to burned, tough pancakes!
Because of the number of different ingredients in this type of pancake, the batter might not look like a normal pancake batter. This type tends to come out a little lumpy. If you notice your batter is too thin, add in a little more flour until it gets to a good consistency.
For all you out there who have a sweet tooth, you can add more Pure Southern Honey into the batter than what the recipe calls for. My boys enjoy honey more on the outside than the inside, so we wait to add our extra sweetness at the end!
If you want a honeycomb to cap off your stack, you don’t have to buy a whole comb! Our one-pound jars of Pure Southern Honey can come with one in the center. We have different options so you can get exactly what you want for whatever you are making!
Similar to our last recipe, we balance out acidity with sweetness. Nobody is going to like sour pancakes, but when you counter it with the sweetness of our unfiltered honey, the flavors harmonize to create a duet for your tastebuds to enjoy!
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- 2 eggs
- 1 Tablespoon of Pure Southern Honey
- 2 Tablespoons of lemon juice
- 2 Tablespoons of melted salted butter
- 2 teaspoons of baking powder (NOT baking soda)
- 2 Teaspoons of vanilla extract
- ¾ cup of Ricotta Cheese
- 1 ½ Cups of flour
- 1 ½ Cups of blueberries
- 1 ½ Cups of whole milk
If you have been a part of this blog series for a little bit, you already know the first step. First step meal prep! Take some time to measure out your ingredients before we get going. Because of the sheer number of components in this recipe, you will need a decent-sized mixing bowl. There are going to be 3 mixing “waves” so make sure you pay attention! Wave one is the milk, eggs, butter, and ricotta cheese. Mix that and then add the “flavor wave,” lemon juice, vanilla extract, and Pure Southern Honey. Mix again. If the batter doesn’t look right, don’t worry! The final wave brings it all together. Add in the baking powder, flour, and a pinch of salt for good measure! Do one last mix and set the batter aside. Grab your favorite saucepan or cast-iron skillet and get it up to medium heat. When you are ready to cook, add the blueberries to the batter and stir. Coat the bottom with some PAM or butter and then make the pancakes to your desired size. Flip when you start to see bubbles form on top of the pancake. Let cook for another minute or so then remove from pan. Repeat until all of your batter is gone. For extra sweet pancakes, drizzle Pure Southern Honey on your finished stack!