June 6th! It’s our anniversary. On a day like today, I am so thankful for the blessing of a leisurely morning enjoying lemon pancakes with my husband. Pure bliss.
Except we actually ate them on Saturday.
I was not about to get up early enough on a Monday morning to make lemon pancakes and blackberry syrup from scratch. Even on our anniversary. I think I’m still recovering from last Friday’s Track and Field Day.
Confession. If I would have gotten up 15 minutes earlier, I would have had plenty of time to pull these together. But if there’s one thing I love more than my husband and lemon pancakes, it’s sleep. Every minute I can spend in my cozy bed is a dream come true.
Err, let’s hope my dreams don’t come true, because I’ve had some weird ones lately, including my debut with a Boyz II Men quartet, and a dangerous encounter with Free Willy.
Annnd back to reality.
Two things – besides my husband – have been really HOT lately.
- Lemons (see today’s post)
- Honey
I picked up this honey at the Farmer’s Market not too long ago, and honestly, I didn’t love it right away.
But given some time, I’ve become obsessed with this single-source local honey that is totally crystallized. It’s not a liquid at all – it’s like sticky sugar, tightly packed into this little jar, bursting with real honey flavor. It can be added to anything, including blackberry syrup, and it melts like a dream.
And somehow we’re back to the dreams.
- 1 egg
- 1 cup flour
- 3 tablespoons sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoons butter, melted and cooled slightly
- ¼ cup blackberry jam
- ¾ cup powdered sugar
- 1 tbs. honey
- 2 tbs. water
- In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy…make sure not to overmix.
- Heat a nonstick griddle pan over medium heat. Add ¼ cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes about 6-8 pancakes.
- 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 a few teaspoons of water. Whisk again until smooth and pour over pancakes!
Happy Anniversary, Borg, Bork, BeJork, Dork, Bjork, whatever your name is. 
You are the syrup to my pancakes. XOX.
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I have tons of lemons right now, so I’m pretty sure I’m going to make these tomorrow morning. Last time I made lemon pancakes, I could hardly taste the lemon.
I think I’m going to add some lemon juice to them, as well.
Hope you liked them! They were a summer fave for us!