Lemon Pancakes with Blueberry Topping

Bright, fluffy lemon-infused pancakes topped with warm, syrupy blueberry balsamic compote — a perfect fresh and fruity breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• Zest of 1 lemon
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons Olive Fresh Lemon Olive Oil

Blueberry Syrup Ingredients

• 1 1/2 cups blueberries (fresh or frozen)
• 1/2 cup water
• 1/2–3/4 cup sugar (depending on sweetness preference)
• 4 tablespoons Olive Fresh Blueberry Balsamic Vinegar
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

1. In a medium bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.
2. In a separate bowl, whisk milk, egg, and lemon olive oil until combined.
3. Pour wet mixture into dry mixture and stir until just combined (don’t overmix!).
4. Heat a skillet over medium heat and lightly grease with oil.
5. Pour 1/4 cup of batter per pancake. Cook until bubbles form and bottom is golden. Flip and cook the other side. Repeat until the batter is used up.
6. In a small saucepan, combine blueberries, water, sugar, and blueberry balsamic vinegar. Bring to a boil, then simmer for a few minutes.
7. Mix cornstarch with 2 tablespoons of water to make a slurry. Add slurry to blueberry mixture and cook about 1 minute, stirring constantly, until thickened. Do not boil.
8. Serve pancakes warm topped with blueberry syrup.

Servings: 4