Instant Lemon Pancakes with Blueberry Syrup

Instant Lemon Pancakes with Blueberry Syrup

 

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt
2 tablespoons sugar

Instant Pancake Ingredients
2 eggs, separated
2 cups buttermilk
3 tablespoons D'Avolio Lemon Olive Oil
2 cups "Instant" Pancake Mix, recipe above
D'Avolio Lemon Olive Oil or D'Avolio Butter Olive Oil for greasing the pan
1 tsp. lemon zest
2 cups fresh blueberries, if desired

Blueberry Syrup Ingredients
2 cups blueberries
1/2 cup of sugar
1/2 cup of water
1 tsp. D'Avolio Blueberry Balsamic Vinegar

Directions

Instant Pancake Mix Directions
Combine all of the ingredients in a lidded container.

Shake to mix. Use the mix within 3 months.

Instant Pancake Directions
Heat an electric griddle or frying pan to 350 F. Heat oven to 200 F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the D'Avolio Lemon Olive Oil.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly oil the griddle.

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve warm & topped with Blueberry Syrup.

Blueberry Syrup Directions
Place all ingredients in a saucepan on the stove and allow to boil. When the sugar has dissolved, take a potato masher and mash the berries up to the consistency that you like. Allow the mixture to cook until the syrup will coat the back of your spoon, about 10-15 minutes.

At this point, the syrup is ready to use. You can leave the blueberries in the syrup for a rustic meal, or strain them out for a smooth texture.


 
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