Who doesn’t like pancakes for dinner? This pancake recipe is delicious and easy enough to remember half asleep. The kids like to add their own additions (sprinkles, chocolate chips) - and I like to top them with Blueberry Lemon Syrup with a touch of balsamic.
Ingredients
-
2 cups flour
-
2 cups milk
-
2 eggs
-
1 tablespoon sugar
-
1 tablespoon baking powder
-
1 pinch salt
-
2 tablespoons butter
-
1 cup maple syrup
-
2 tablespoons blueberry preserves
- 1 teaspoon Blueberry Balsamic Vinegar
-
1 lemon, zest
Instructions
-
Mix the flour, milk, eggs, sugar, baking powder and salt together.
-
Heat butter in a skillet and add 1/3 cup of batter. Mix in any additions and flip when the pancake bubbles, about 3 minutes. Cook on the other side for another 3 minutes until cooked through.
-
While the pancakes cook make the syrup by adding the syrup, preserves, vinegar and lemon zest to a small pot and cooking over low heat.
Takes 15 minutes
Serves 4
