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Lemon Pancakes Blackberry Syrup Salad

Lemon Pancakes Blackberry Syrup Salad

Lemon Pancakes Blackberry Syrup Salad is a delightful dish that combines fluffy lemon pancakes with a homemade blackberry syrup and a fresh arugula salad. This unique recipe bridges the gap between breakfast and lunch, offering bright citrus notes, sweet-tart berries, and crisp greens.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cups milk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cups fresh blackberries
  • ½ cup granulated sugar (for syrup)
  • ¼ cup water
  • 4 cups fresh arugula
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ cup crumbled goat cheese (optional)

Method
 

  1. For the Blackberry Syrup: Combine blackberries, sugar, and water in a medium saucepan. Place over medium heat and bring to a gentle simmer. Stir occasionally for about 8-10 minutes until thickened. Strain if desired and set aside to cool.
  2. For the Lemon Pancakes: Whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk milk, eggs, melted butter, lemon zest, and lemon juice. Combine wet and dry ingredients gently.
  3. Heat a griddle over medium heat and add butter. Pour ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown. Repeat with remaining batter.
  4. For the Salad: Whisk olive oil and balsamic vinegar in a small bowl. Toss arugula with dressing and add goat cheese if using.
  5. To Assemble: Place pancakes on plates, drizzle with blackberry syrup, and serve with arugula salad on the side.

Notes

Always zest lemons before juicing. Let pancake batter rest for 5 minutes for fluffier pancakes. Dress salad just before serving to avoid wilting.