Garden Chef Recipes

Heather Terhune, the executive chef at Atwood Café in Chicago, created this pancake recipe loaded with the season’s fresh blueberries and peaches. Heather updates and modifies menus each season to take advantage of the rich, vibrant flavors the time of year offers.

Lemon-Blueberry Pancakes with Fresh Peaches



4 cups flour

4 tablespoons sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

6 tablespoons melted butter


4 cups buttermilk

Zest of two lemons

1 teaspoon vanilla (or almond) extract

2 cups fresh blueberries

8 peaches, sliced

2 teaspoons vanilla sugar

Pure maple syrup




In a bowl, mix flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, melted butter, buttermilk, lemon zest, and vanilla. Fold dry ingredients into the wet ingredients and stir to combine. The batter should be thick and lumpy.

Heat a lightly oiled griddle or non-stick frying pan over medium-high heat. Pour or scoop about 1/3 cup of the batter onto the griddle. When pancakes begin to bubble, drop a small handful of the blueberries onto each pancake. Once the side on the griddle is golden brown, flip to brown the other side.

Serve with sliced fresh peaches macerated in vanilla sugar and warmed syrup. Also good with butter, créme fraîche, or Greek yogurt.