Lemon Pancakes With Blackberry Syrup

• FOR THE PANCAKES:
• 1 whole Lemon, Zested
• 3 Tablespoons Sugar
• 1 whole Egg
• 1 cup Buttermilk
• 2 Tablespoons Butter, Melted
• 1 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• FOR THE BLACKBERRY SYRUP:
• 1/4 cups Blackberry Jam
• 3/4 cups Powdered Sugar
• 1 Tablespoon Honey
• 2 Tablespoons Water

1. For the pancakes:
2. In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and melted butter. Add the flour, lemon sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy; make sure not to over mix.
3. Heat a nonstick griddle pan over medium heat. Add 1/4 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. Makes about 6-8 pancakes.
4. For the blackberry syrup:
5. Whisk all ingredients together and bring to a boil. Remove from heat and let stand for 5-10 minutes. Adjust consistency as needed by adding teaspoonfuls of water. Whisk again until smooth and pour over pancakes!

lemon, sugar, egg, buttermilk, butter, flour, baking powder, baking soda, salt, syrup, ubc, powdered sugar, honey, water

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/lemon-pancakes-with-blackberry-syrup/ (may not work)