Cook Time:  20 mins    |       Servings: 4-6 

 Pancake Ingredients 

 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 Lemon Fused Extra Virgin Olive Oil 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

 Syrup Instructions 

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