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Ingredients
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Pancake Batter
Hibiscus Syrup
Lemon Curd
Method
Pancake Preparation
- 1
Mix the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Stir until well combined.
- 2
- 3
Combine Ingredients
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the fresh blueberries.
- 4
Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
Hibiscus Syrup Preparation
- 5
Make Hibiscus Tea
In a saucepan, bring 2 cups of water to a boil. Add the dried hibiscus flowers and simmer for about 10 minutes.
- 6
Strain and Sweeten
Strain the hibiscus mixture through a fine mesh sieve into a clean saucepan. Stir in the sugar and lemon juice. Heat until the sugar dissolves, then let it cool.
Lemon Curd Preparation
- 7
Whisk Ingredients
In a heatproof bowl, whisk together the eggs, sugar, and lemon juice until smooth.
- 8
- 9
Add Butter
Remove from heat and stir in the butter until fully melted and incorporated. Let it cool before using.