Buttermilk Lemon Pancakes with Blueberry Compote
>
Buttermilk Lemon Pancakes with Blueberry Compote

Buttermilk Lemon Pancakes with Blueberry Compote

Fresh lemon zest adds a tangy bite to fluffy blueberry pancakes that pair perfectly with a sweet blueberry sauce.

Servings: 84 servings (1 serving = 1 pancake)
Blueberry Compote
INGREDIENT
WEIGHT
MEASURE
Blueberries, IQF
3 lb
9 cups
Light corn syrup
1 lb 8.00 oz
2 cups
Pancakes
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
5 lb 8.00 oz
11 cups
Lemon zest
3 oz
8 Tbsp
Lemon extract
1 oz
2 Tbsp
Gold Medal™ Complete Buttermilk Pancake Mix (11827)
5 lb
1 box
Blueberry Compote
  1. Simmer blueberries and corn syrup in medium saucepan 10-14 minutes or until mixture starts to thicken.
  2. Remove from heat and keep warm.
Pancakes
  1. Mix water, lemon zest and extract in mixing bowl with whisk until well blended.
  2. Add pancake mix and whisk or rubber spatula until batter is blended and smooth.
  3. Deposit 2 oz batter onto lightly greased 375°F griddle; cook 1 1/2 minutes on each side, or until puffed and edges begin to dry.
  4. Serve each pancake with 1 Tbsp Blueberry Compote.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 pancake
Calories
140
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
290mg
12%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
8g
Protein
2g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content