Lemon Olive Oil Pancakes with Blueberry Balsamic Syrup

March 13, 2017

Lemon Olive Oil Pancakes with Blueberry Balsamic Syrup

Pancake Ingredients:

  • 1 cup all-purpose flour
  • 1 TBS sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • Zest of one lemon
  • 1 cup milk
  • 1 egg
  • 2 TBS Olivino Fused Eureka Lemon EVOO

Pancake Instructions:

  1. In a medium-mixing bowl whisk the flour, sugar, baking powder, salt, and lemon zest together.
  2. In a separate bowl whisk the milk, egg, and EVOO until well combined.
  3. Add the milk mixture to the dry ingredients and stir to combine. Do not over mix.
  4. Heat a large skillet over medium heat. Grease lightly with oil.
  5. Add ¼ cup of batter to pan, cook pancake until it starts to bubble on top and is lightly browned on the bottom, flip and cook the other side
  6. Repeat with remaining batter.

Syrup Ingredients:

  • 1 ½ cups blueberries (fresh or frozen)
  • ½ cup water
  • ½ – ¾ cup sugar (depending on sweetness of berries)
  • 4 TBS Olivino Wild Blueberry Balsamic Vinegar
  • 2 TBS cornstarch plus 2 TBS water

 Syrup Instructions:

  1. In a small sauce pan, heat the blueberries, water, sugar, and Olivino Wild Blueberry Balsamic Vinegar until boiling. Simmer for a few minutes.
  2. Make a slurry (semi-liquid mixture) with the cornstarch and 2 TBS of water.
  3. Add cornstarch mixture to blueberries and cook approximately 1 minute, until the mixture reaches a syrupy consistency. Be sure not to boil.