This delicious breakfast is a magical mashup of sweet and tart — the sweet berry syrup balances the tangy lemon pancakes, which have extra zip thanks to the addition of Greek yogurt. The yogurt also makes the pancakes richer and more filling. The syrup is a cinch to make — don’t skip it! Just add mixed berries, syrup, cinnamon, and vanilla to a saucepan and simmer until it’s thick. That’s it! The recipe calls for you to strain the syrup, but if you like a thicker texture, you can skip that step.
How To:
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To make the pancake batter: In a large mixing bowl, whisk together vanilla Greek yogurt, lemon juice, eggs, 2 tablespoons melted butter, and vanilla extract until smooth.
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In a second large mixing bowl, rub the sugar and lemon zest together between your fingers until well combined. Then add the flour, baking powder, baking soda, salt, and allspice and whisk until well incorporated.
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Add the dry ingredients to the wet ingredients, and whisk until just incorporated. A few lumps are okay. Set the batter aside and let rest at room temperature for about 30 minutes.
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To make the syrup: In a medium saucepan, combine the frozen berries, maple syrup, water, cinnamon, and vanilla extract. Bring to a boil over medium heat and cook for 5 minutes or until the berries are soft.
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Using a wooden spoon, mash the berries until they release all of their juices. Reduce heat to medium low and let the syrup simmer for about another 8 minutes, until thick enough to coat the back of a spoon.
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Remove the saucepan from the heat and let cool for 5 minutes. Using a fine mesh sieve, strain the syrup into a heatproof jar and set aside until ready to use.
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To cook the pancakes: Heat a large skillet over medium heat. Add 1 tablespoon of butter, let it melt, and swirl to coat the bottom of the skillet.
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When the butter begins to bubble, pour ¼ cup portion of pancake batter into the skillet, cooking 1 pancake at a time. Cook until bubbles form in the center of the pancakes and the sides set, 2 to 4 minutes. Flip and cook for 2 to 4 minutes on the second side, or until golden brown.
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Remove the pancake from the pan and transfer to a large sheet pan lined with a wire rack. Wipe out the pan with a paper towel and repeat steps 7 and 8 until all the batter is used.
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Serve the pancakes warm with the berry syrup. Enjoy.
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Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to a month. Berry syrup can be stored in an airtight container in the refrigerator for up to 1 week.
Recipe adapted from: Joy Food Sunshine