These light and fluffy pancakes are bursting with bright lemon flavor and the fragrant touch of fresh basil. Drizzled with homemade lemon curd and sprinkled with more basil, they're a perfect brunch or light dessert.
Ingredients
- Your favorite pancake mix (enough for 8 pancakes) - Follow the package instructions for milk and egg quantities.
- 1/4 cup grated lemon zest (about 2 lemons)
- 1/4 cup chopped Soli Organic Basil
- ½ cup fresh Blueberries
- 1 tablespoon lemon juice
- Vegetable oil or cooking spray, for cooking
- 2 tablespoons jarred (or fresh made) lemon curd
Directions
- Prepare the pancake batter: In a large bowl, combine your favorite pancake mix according to package instructions for milk and eggs.
- Lemon twist: Stir in the grated lemon zest and chopped fresh basil. Add in fresh blueberries.
- Heat it up: Heat a large griddle or frying pan over medium heat. Lightly grease with oil or cooking spray.
- Pancake power: Pour about 1/3 cup of batter for each pancake onto the preheated griddle.
- Cook to perfection: Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface of the pancake when it's ready to be flipped.
- Assemble and enjoy: Serve pancakes warm with a dollop of lemon curd (if using) and sprinkle with additional chopped fresh basil for a beautiful presentation.
Tips:
- For a stronger lemon flavor, add a teaspoon of lemon extract to the pancake batter along with the lemon zest.
- Leftover lemon curd can be stored in an airtight container in the refrigerator for up to a week. Enjoy it on toast, yogurt, or even use it as a filling for pastries.
Note: This recipe uses your favorite pancake mix for ease. If you prefer a homemade pancake batter recipe, simply adjust the recipe accordingly and add the lemon zest and chopped basil to the batter during mixing.
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