Blueberry and Basil Pancakes with Ginger and Lemon Zest Syrup Recipe
This is a great way to start your day or serve this as a light supper.
With Love,
Catherine
xo
Ingredients
- 2 cups self-rising flour - sifted
- 1 tablespoon sugar
- 2 eggs â 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 â chopped
- For the Syrup:
- ½ inch piece of fresh ginger â 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
Directions
- Combine all the dry ingredients and sift into a mixing bowl.
- Combine the eggs, milk and butter and stir into the dry ingredients.
- Combine all of the ingredients for the blueberries; add to the pancake batter and stir.
- Heat and lightly butter a griddle.
- 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.
- Prepare the Syrup.
- Serve with the syrup and powdered sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 638 | |
| Calories from Fat 163 | 26% |
| Total Fat 18.46g | 23% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 962mg | 40% |
| Potassium 421mg | 12% |
| Total Carbs 106.6g | 28% |
| Dietary Fiber 2.6g | 9% |
| Sugars 56.11g | 37% |
| Protein 13.33g | 21% |
