I always try to think of something special to make my mom on Mother’s Day, and this is one of the recipes I came up with in the process. My mom really likes things that are lemon flavored, so I figured some fluffy, lemon flavored pancakes would be perfect! And accompanying the pancakes with a berry compote and fresh fruit provides a sweetness and tartness that contrast perfectly with the lemon flavor of the pancakes! My family loves these pancakes! In fact, the lemon pancakes taste great on their own, or with other food items like scrambled eggs, bacon, sausage, or whatever you want. This lemon pancake recipe is a great option for making a special meal because it isn’t too difficult to make but the flavors are simply amazing! So have fun trying this recipe and enjoy!
Lemon Pancakes with Berry Compote Recipe
INGREDIENTS:
For Lemon Pancakes:
- 1 ½ cup of all-purpose flour
- 3 tablespoons of baking powder
- ½ tsp of baking soda
- 4 tbsp of white sugar
- ½ cup of milk
- 1 large egg, beaten
- 3 tbsp of unsalted butter, melted
- 2 lemons, zested
- ½ cup fresh lemon juice
- Butter or margarine for cooking
- Fresh berries to add on top of the pancakes (optional)
For Berry Compote:
- ¼ cup of blackberries
- ½ cup of raspberries
- 1 ¼ cups of strawberries
- 1 ½ cups of blueberries
- 2 tsp of brown sugar (or white sugar)
- ¼ cup of water
(Note: you can use fresh or frozen berries to make the compote)
TOOLS NEEDED:
- A medium-sized bowl
- A small pot
- A flat griddle pan
- A knife, cutting board, large spoon, and measuring utensils
- A ladle
- A spatula
VIDEO DEMONSTRATION / INSTRUCTIONS
BRIEF DIRECTIONS (See the video demonstration for detailed instructions):
- Collect the ingredients. Zest and juice the lemons. Thoroughly whisk the egg until it looks frothy.
- Put the flour in a medium-sized bowl and whisk to loosen the flour. Add the baking powder, baking soda, sugar, and lemon zest to the flour and mix to evenly distribute the ingredients.
- Now add the eggs, melted butter, milk, and lemon juice to the flour mixture. Then stir and fold the ingredients until you don’t see any streaks of flour (Note: don’t over mix the batter or the pancakes will end up flat). Then let the pancake mixture sit for 15 minutes. In the meantime, make the berry compote.
- First, coarsely chop the strawberries. In a medium-sized pot, add the blueberries, blackberries, raspberries, strawberries, brown sugar, and water. Then place the pot on the stove, give it a good stir, and bring to a simmer on high heat with the pot covered.
- Once the pot is simmering, stir the pot, reduce the heat to medium-high, and let cook for 15 to 20 minutes with the pot uncovered, but make sure you stir the pot occasionally. You can start making the pancakes while the compote is cooking.
- Take a griddle pan and heat on medium-high heat. Then take the unmelted butter (or margarine) and coat the spots on the pan where you are going to put the pancake batter. Next, use a ladle to pour the batter onto the pan, and let cook for about 2 minutes or until you see bubbles forming across the batter of the pancake (see video demonstration for a visual). Flip the pancakes over and let cook for about 20 seconds. Then remove them from the pan. Repeat the process for the rest of the pancake batter.
- By this point, the compote should be almost finished, and the berries will be soft. Take two spoons and smash the berries between the spoons to beak them down a bit. Then take a large spoon and squash the berries against the bottom of the pot until there are no large chunks of berries. The mixture should have thickened but still be a little bit runny. If the compote is too thick just add 1 or 2 tablespoons of water and mix. Then the compote is done.
- Serve the pancakes with the warm compote, and some fresh fruit on the top or side of the pancakes!
