Ingredients:
2 cups self-rising flour - sifted
1 tablespoon sugar
2 eggs - lightly beaten
2 cups milk
¼ cup melted butter
For the Blueberries:
1 cup blueberries
2 tablespoons brown sugar
Zest of ½ lemon
Handful of fresh basil - chopped
For the Syrup:
½ inch piece of fresh ginger - grated
Zest of ½ lemon
Juice of ½ lemon
Small handful of fresh basil - chopped
1 tablespoon brown sugar
½ cup of maple syrup
2 tablespoons honey
Combine all the dry ingredients and sift into a mixing bowl.
Combine the eggs, milk and butter and stir into the dry ingredients.
Combine all of the ingredients for the blueberries; add to the pancake batter and stir.
Heat and lightly butter a griddle.
Spoon the batter onto the heated griddle. They pancakes are ready to turn with bubbles form and the edges seem cooked. Turn and finish cooking on the other side.
Prepare the Syrup.
Serve with the syrup and powdered sugar.
This is a great way to start your day or serve this as a light supper.
With Love,
Catherine
xo
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Hazel - Chicken in a Cherry Sauce says
Wow, what a gorgeous collection of flavours! This must be the most exciting breakfast that I've ever seen 🙂
The Caked Crusader says
I always love the look of US fluffy pancakes - so different to ours in the UK, which are more like crepes
Janet Gardner says
I have never heard of these, yummy, I gotta try them!
Janet 🙂
xoxo
Alida says
Nice this pancakes recipe Catherine. The flavour of the blueberries and basil must make them very different and special.
T.W. Barritt at Culinary Types says
Fabulous - It's Blueberry Week! I have to try the combination of blueberries and basil!
Sutapa says
lemon ginger and basil berries lovely combo of flavor and taste ...wonderful recipe dear!
Pencil Kitchen says
Basil... and berries. Hmmm... A dollop of yoghurt or cream cheese with these....