Weekend mornings are meant for a little luxury. Sleeping in until the morning sun gently wakes me, slowly bringing up the radiant light through the bedroom windows, instead of the sharp, loud beep of an alarm clock is bliss. Lazily scrolling through internet pages and listening to the morning news in pajama bottoms and a wild case of bedhead is indulgence. The smell of coffee and a small stack of pancakes with a drizzle of maple syrup is joy.

If weekends were not meant for luxury, then when?

When I was younger, my mother often made pancakes for Sunday morning brunch. Eggs were scrambled, bacon was sizzling on the stove, and the maple syrup was warmed in preparation of the feast. Yet, for some unspeakable reason, I had decided I did not like pancakes, lifting my nose up at them until my mother grew exasperated. Looking back, I cannot quite understand what exactly was going on in my mind, but I do feel I owe my mother an apology. I feel a little silly now, inventing my own pancake recipes, when just years ago my mother could only get me to try a bite if she sprinkled chocolate chips over them.

I am thankful my taste buds have grown up with the rest of me.

One winter weekend morning, when the sun was shining and the windows were frosted with snow, the mood felt right to stay in and have a warm breakfast. I whisked together the ingredients for blueberry lemon pancakes and heated up a frying pan. Typically, I make large pancakes, simply because they are easy to cook and I have to spend less time hovering over a griddle. For these pancakes, however, the lazy feel of the morning had spread from my head down to my fuzzy sock covered toes and I decided a true short stack was in order. I cooked the pancakes one at time, patiently trying to flip them at just the right moment (and failing, most of the time. It is still a skill I have yet to master).

A secret of the food photographers trade: hide the too dark pancakes in the middle of the stack and perhaps no one will notice. Browned or not, these pancakes punctuated the morning with just the right amount of luxury.

Blueberry Lemon Pancakes are destined for weekend morning breakfasts. The pancake batter has a mixture of whole wheat and all-purpose flour to give them an extra heartiness. Speckled with fresh blueberries and lemon zest, the flavor is bold and pronounced. For true lemon lovers, you may add a tablespoon of lemon juice to give the pancakes a bit more punch. With a drizzle of maple (or blueberry) syrup, these pancakes become the weekend breakfast of champions.

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Blueberry Lemon Pancakes

Yields about 4 servings

3/4 cup (95 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1 tablespoon baking powder
2 tablespoons granulated sugar
Zest of 1 lemon
1/2 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 cup (235 ml) milk
1 tablespoon freshly squeezed lemon juice (optional)
8 ounces (225 grams) fresh blueberries

In a large mixing bowl, whisk together flours, baking powder, sugar, lemon zest, and salt. Make a well in the center and add the egg, milk, oil, and lemon juice. Stir together until combined (a few lumps are okay). Fold in the blueberries.

Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned. Serve hot with a drizzle of maple or blueberry syrup.