Blueberry and Basil Pancakes with Ginger and Lemon Zest Syrup

By ladygourmet

This is a great way to start your day or serve this as a light supper.

With Love,

Catherine
xo

Ingredients

• For the Blueberries:
• 2 cups self-rising flour - sifted
• 1 tablespoon sugar
• 2 eggs – lightly beaten
• 2 cups milk
• 1/4 cup melted butter
• 1 cup blueberries
• 2 tablespoons brown sugar
• Zest of 1/2 lemon
• Handful of fresh basil – chopped
• For the Syrup:
• 1/2 inch piece of fresh ginger – grated
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• Small handful of fresh basil - chopped
• 1 tablespoon brown sugar
• 1/2 cup of maple syrup
• 2 tablespoons honey

Preparation

Step 1

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.