Lemon Pancakes and Blackberry Syrup
Amazing Lemon Pancakes that are light, fluffy, and easy to make topped with a blackberry syrup made from blackberry jam. Delicious for a weekend brunch!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 egg
- 1 cup flour
- 3 tablespoons sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons butter, melted and cooled slightly
- 1/4 cup blackberry jam
- 3/4 cup powdered sugar
- 1 tbs. honey
- 2 tbs. water
Steps
In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy…make sure not to overmix.
Heat a nonstick griddle pan over medium heat. Add 1/4 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes about 6-8 pancakes.
Whisk all ingredients together and bring to a boil. Remove from heat and let stand for 5-10 minutes. Adjust consistency as needed by adding a few teaspoons of water. Whisk again until smooth and pour over pancakes!
Loading comments...