Last week I posted a recipe on Baked Blackberry and Lemon Pancakes along with a little story about the adorable girls who inspired it. I thought the pancakes were scrumptious – and considering I ate the entire batch myself over three days, I hope you can trust me on that.
But I wanted a richer lemon taste and an even easier process. So today, at my father’s house in CT where I don’t quite have my baking arsenal on me, I took on this quest. And I think I conquered.
The challenge: no alternative sugars, so in this case I did use white sugar – it’s all I had – but there’s still only a trivial amount. Also, my dad doesn’t have a saucepan that can go from stove to oven, so I opted for a Pyrex baking dish.
I increased the amount of lemon dramatically and added the zest of the lemon itself. 18 minutes in a 400 degree oven and it was good to go – and a triumph!
From the first bite to the last, you get an undercurrent of tangy lemon and the sweetness of blackberries amidst a cornmeal-like pancake. The drizzled lemon and sugar gives the top a sweet and crunchy crust. A tiny drizzle of pure maple syrup and you’re good to go with a treat perfect for a Sunday family breakfast or a brunch with your lucky sweetheart.
- Rinse and dry 1 1/5 cups of blackberries.
- Preheat oven to 400 degree F.
- Spray an 8 X 11.5 inch baking pan (I used Pyrex) with non-stick pray or melted butter
In a large bowl mix together:
- 1 1/2 cups Bob’s Red Mill gluten-free pancake mix
- zest of one lemon
- 1 tsp. baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 Tbsp sugar of choice
Whisk together in a small bowl:
- 2 eggs
- 1/3 cup lemon juice (I used the juice of the zested lemon and then filled to complete)
- 4 Tbsp butter, melted and cooled
- 1/2 cup milk – I used unsweetened vanilla almond milk
Mix in a very small bowl:
- 2 Tbsp lemon juice
- 1 Tbsp choice of sugar
Incorporate and bake:
- Slowly pour the egg/milk mixture into the dry and stir with a spatula to incorporate.
- Fold in blackberries.
- Spread batter into pan evenly with spatula, making sure blackberries are dispersed evenly.
- Bake for 5 minutes. Then drizzle the lemon/sugar mixture on the top of the pancake and use a knife to swirl into the batter.
- Bake for another 13 minutes or until the top of the pancake is slightly browned.
This recipe makes enough for 4 people as a main plate or 6 as an partner for eggs or omelets.