'Tis that time of the year again. The other holiday season. The first night of Passover is tonight and Easter is this Sunday. I already hooked you up with some of the best macaroons I've made for Passover, a savory pizza perfect for Easter brunch, and now it's time for something sweet for Easter.
Lemon pancakes baby! But not any lemon pancakes, because these are topped with roasted blueberries.
The secret to these roasted blueberries? A sprinkle of salt on the blueberries plus a generous drizzle of maple syrup. They've got that sweet/salty thing going on and they're insanely delicious.
All it takes to really get real lemon flavor in the pancakes is lemon zest, which should be impressive enough, but I just had to add those roasted blueberries! I'm a sucker for a lemon and blueberry situation, what can I say. To make the whole thing even better, drizzle maple syrup over everything.
Recipe is below! Have a great holiday week erryone.
Roasted blueberry pancakes
6 oz. package of fresh blueberries
1 tablespoon maple syrup
Pinch of salt
1 cup plus 1 tablespoon flour
1 tablespoon white sugar
1 teaspoon baking powder
Pinch of salt
1/2 lemon, zest
3/4 cup milk
2 tablespoon butter, melted + cooled
Preheat your oven to 350 degrees Fahrenheit.
On a parchment-lined baking sheet, combine the blueberries, maple syrup and salt. Roast the blueberries in the oven for around 13 minutes until they burst. Scoop the blueberries and their juices from the baking sheet and into a bowl. Set them aside to cool.
In a mixing bowl combine the flour, sugar, baking powder, pinch of salt and lemon zest. Gently stir in the milk, butter, and egg. Don't over mix, but stop mixing once everything is just combined. Lumpy pancake batter is ok!
Make each pancake, scooping a heap of batter onto a hot pan coated with cooking spray, or better yet, butter. Flip each pancake until golden on both sides. Top each pancake with a heap of the roasted blueberries and plenty of maple syrup.