Breakfast for dinner again! And just like that I’m back in my rut. Although this time I tricked them because I added lemon and called them new! Really, you could mix anything with these pancakes and life would be good. They’re so thick and fluffy! The blueberry syrup can be used up during the week on things like muffins, ice cream, oatmeal, cottage cheese or yogurt. I’ve obviously put some thought into this. You’ll be able to spot me, I’ll be the one with purple lips!
Blueberry lemon pancakes with blueberry syrup
Serves: 10 pancakes
Ingredients
For the syrup
- ½ cup sugar
- ½ cup water
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup blueberries
For the pancakes
- 1¼ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- ½ tsp salt
- 1 egg
- ¼ cup vegetable oil
- ½ tsp lemon zest
- 1½ cups buttermilk
- 1½ cup blueberries
Instructions
For the syrup
- Whisk the sugar, water, corn starch and lemon juice in a medium sauce pan. Bring to a boil over medium heat and add the blueberries. Turn down the heat to low and continue to cook until mixture thickens and the blueberries burst. Set aside.
For the pancakes
- Mix the dry ingredients together in a large bowl.
- In another bowl whisk together the egg, oil and lemon zest. Stir in the buttermilk.
- Add the wet ingredients in with the dry and stir until combined.
- Gently fold in blueberries
- Preheat a pan or griddle over medium heat and coat lightly with cooking spray.
- Using a ¼ measuring cup, place the batter onto the pan and cook for about a minute on each side.
it looks like a delicious breakfast!