Lemon Pancakes and Blackberry Syrup
Ingredients
Lemon Pancakes
-
1
egg
egg
-
1
cup
flour
-
3
tablespoons
sugar
-
zest of 1
lemon
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
buttermilk
-
2
tablespoons
butter, melted and cooled slightly
Blackberry Syrup
-
¼
cup
blackberry jam
-
¾
cup
powdered sugar
-
1
tablespoon
honey
-
2
tablespoons
water
Instructions
- Rub lemon zest into sugar until fragrant.
- Whisk together egg, buttermilk, and melted butter in a large bowl.
- Add flour, sugar, baking powder, baking soda, and salt, stirring until just combined.
- Heat a nonstick griddle over medium heat and pour ¼ cup of batter for each pancake.
- Cook until lightly golden brown on both sides and keep warm in a low oven.
- For the syrup, whisk together blackberry jam, powdered sugar, honey, and water, then bring to a boil.
- Remove from heat and let stand for 5-10 minutes, adjusting consistency with water if needed.
- Serve pancakes topped with blackberry syrup.
Nutrition Facts (estimated)
Servings
8
Calories
799
Total fat
20g
Total carbohydrates
120g
Total protein
12g
Sodium
400mg
Cholesterol
70mg
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