Blueberry Lemon Basil Pancakes
These blueberry lemon basil pancakes are both fresh and indulgent—two sauces and locally grown blueberries make them perfect for summer brunching.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 1 C. all purpose flour
- 1/2 t. salt
- 2 t. baking powder
- 1 t. sugar
- 2 T. oil + 1 t. oil
- 1 C. lemonade
- 1 egg
- 1/4 t. lemon zest
- 10 basil leaves chiffonaded
- 1 C. blueberries
- 1/4 C. lemonade
- 1 T. sugar
- 2 T. salted butter
- 2 T. sugar
- 2 t. lemon juice
Melt butter in the microwave in a small dish and stir in sugar and lemon juice. Set aside.
In a small saucepan, bring all ingredients to a simmer on low heat. Simmer for about 15 minutes.
Stir occasionally to break up the blueberries and prevent burning.
When desired thickness is reached, remove from heat.
Combine all dry ingredients in a mixing bowl.
Add in egg, lemon zest, and oil.
Stir in lemonade until desired consistency is reached.
Fold in basil.
Heat a skillet on medium-high heat, and wipe 1 t. of oil around with a paper towel.
Scoop or pour one pancake at a time into the skillet. Place blueberries on top.
When bubbles pop on the surface, flip the pancake for 45 more seconds. Then remove to a plate.
Serve immediately with butter, basil and compote and #enJOY!
Dairy-free and Vegetarian if you leave out the butter!