Lemon Pancakes and Blackberry Syrup

• egg↗1
• flour↗1 cup
• sugar↗3 tablespoon
• zest of 1 lemon1
• baking powder↗1 teaspoon
• baking soda↗0.5 teaspoon
• salt↗0.5 teaspoon
• buttermilk↗1 cup
• butter, melted and cooled slightly↗2 tablespoon
• blackberry jam↗0.25 cup
• powdered sugar↗0.75 cup
• honey↗1 tablespoon
• water↗2 tablespoon

Step-by-step instructions

1. 1

   In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy…make sure not to overmix.

2. 2

   Heat a nonstick griddle pan over medium heat. Add 1/4 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes about 6-8 pancakes.

3. 3

   Whisk all ingredients together and bring to a boil. Remove from heat and let stand for 5-10 minutes. Adjust consistency as needed by adding a few teaspoons of water. Whisk again until smooth and pour over pancakes!