Lemon Pancakes with Blueberry Topping

Pancake Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• Zest of 1 lemon (optional, but tasty!)
• 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 your sweetness preference)
• 4 tablespoons Olive Fresh Blueberry Balsamic Vinegar
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Pancake 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.

Blueberry Syrup Instructions

1. In a small saucepan, combine blueberries, water, sugar, and balsamic vinegar. Bring to a boil, then simmer for a few minutes.
2. Mix cornstarch with 2 tablespoons of water to make a slurry.
3. Add slurry to blueberry mixture and cook for about 1 minute, stirring constantly, until it thickens into a syrup. Do not boil.

Servings: 4