Lemon Blueberry Pancakes Recipe
Lemon Zest, Lemon Cream Cheese, Sorghum Butter, Blueberry Compote, Powdered Sugar
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Ingredients
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Pancake Batter
Blueberry Compote
Lemon Cream Cheese
Sorghum Butter
Toppings
Method
Pancake Batter
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In a separate bowl, mix the milk, egg, lemon zest, vanilla extract, and melted butter until well combined.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Blueberry Compote
- 4
Cook Blueberry Compote
In a medium saucepan, combine the fresh blueberries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat and cook for about 10 minutes, or until the blueberries have burst and the mixture has thickened slightly. Remove from heat and set aside.
Lemon Cream Cheese
- 5
Prepare Cream Cheese Mixture
In a mixing bowl, blend the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Set aside.
Sorghum Butter
- 6
Mix Sorghum Butter
In a small bowl, combine the softened butter and sorghum syrup. Mix until fully incorporated.
Cooking Pancakes
- 7
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes or until golden brown. Repeat with remaining batter.
Serving
- 8
Plate and Serve
Serve the pancakes warm, topped with blueberry compote, a dollop of lemon cream cheese, a smear of sorghum butter, and a dusting of powdered sugar to taste.