Blueberry and Basil Pancakes with Ginger and Lemon Zest Syrup
By: Lady Catherine ...
Published: Wednesday, July 11, 2012 - 8:46am

Ingredients




2 cups self-rising flour - sifted
1 tablespoon sugar
2 eggs – lightly beaten
2 cups milk
¼ cup melted butter
For the Blueberries:
1 cup blueberries
2 tablespoons brown sugar
Zest of ½ lemon
Handful of fresh basil – chopped
For the Syrup:
½ inch piece of fresh ginger – grated
Zest of ½ lemon
Juice of ½ lemon
Small handful of fresh basil - chopped
1 tablespoon brown sugar
½ cup of maple syrup
2 tablespoons honey

Preparation

1 Combine all the dry ingredients and sift into a mixing bowl. 2 Combine the eggs, milk and butter and stir into the dry ingredients. 3 Combine all of the ingredients for the blueberries; add to the pancake batter and stir. 4 Heat and lightly butter a griddle. 5 Spoon the batter onto the heated griddle.  They pancakes are ready to turn with bubbles form and the edges seem cooked.  Turn and finish cooking on the other side. 6 Prepare the Syrup. 7 Serve with the syrup and powdered sugar.

About

This is a great way to start your day or serve this as a light supper.
With Love,
Catherine
xo