There’s something magical about waking up to the tantalizing aroma of pancakes wafting through the kitchen. But when you elevate that classic breakfast with a zesty twist and a vibrant berry sauce, you transcend the ordinary. Enter the Lemon Baked Pancake with Berry Sauce. This delightful dish combines the bright flavors of fresh lemon and sweet, juicy berries, making it a perfect choice for lazy weekend brunches or special occasions. Not only is it easy to prepare, but it also looks stunning when served, instantly impressing your family and friends.
The beauty of this dish lies not only in its flavor but also in its versatility. It’s a delightful mix of fluffy pancake texture paired with the tartness of lemon and the sweetness of berries. Whether you choose to use frozen mixed berries or fresh ones, you’ll end up with a colorful, delicious topping that complements the pancake perfectly. This recipe is a keeper, and I can’t wait to share it with you!
Why It’s My Go-To
This Lemon Baked Pancake with Berry Sauce has become my go-to recipe for several reasons. First, it is incredibly simple to whip up, making it perfect for those mornings when you crave something special but don’t want to spend hours in the kitchen. Second, the combination of lemon and berries is a match made in heaven; the tartness of the lemon brightens the dish, while the berries bring a natural sweetness that balances everything out. Lastly, this recipe is adaptable—if you have different fruits on hand or want to experiment with flavors, the possibilities are endless.
Shopping List
- 5 cups frozen mixed berries or fresh
- 1 cup water
- ½ cup pure maple syrup
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch mixture)
- 1 ½ cups all-purpose flour
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 juiced lemon
- 2 zested lemons
Equipment & Tools
- Oven-safe skillet or baking dish: For baking the pancake evenly.
- Mixing bowls: To combine your ingredients seamlessly.
- Whisk: For ensuring a smooth batter.
- Measuring cups and spoons: Accurate measurements are key to success.
- Spatula: To spread and serve the pancake effortlessly.
Cooking Lemon Baked Pancake with Berry Sauce: The Process
Step 1: Prepare the Berry Sauce
Start by making the berry sauce. In a saucepan, combine the 5 cups of frozen mixed berries, 1 cup of water, and ½ cup of pure maple syrup. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Step 2: Thicken the Sauce
In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth. Once the berry mixture reaches a boil, add the cornstarch mixture to the saucepan. Continue cooking for a few more minutes until the sauce thickens. Once thickened, remove from heat and set aside.
Step 3: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will give your pancake that perfect fluffy texture.
Step 4: Make the Pancake Batter
In a large mixing bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and the zest of 2 lemons.
Step 5: Combine Wet Ingredients
In another bowl, whisk together the large egg, 1 cup of milk, 1 teaspoon of vanilla extract, and the juice from 1 lemon.
Step 6: Mix the Batter
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—lumps are okay!
Step 7: Bake the Pancake
Grease your oven-safe skillet or baking dish with a little oil or butter. Pour the pancake batter into the skillet, spreading it evenly. Bake in the preheated oven for about 20-25 minutes, or until the pancake is lightly golden and a toothpick inserted in the center comes out clean.
Step 8: Serve with Berry Sauce
Once the pancake is done baking, remove it from the oven and let it cool for a few minutes. Cut into wedges and serve warm with the berry sauce drizzled on top. Enjoy this delightful breakfast treat!
Season-by-Season Upgrades
- Spring: Add fresh strawberries or rhubarb for a vibrant seasonal twist.
- Summer: Use fresh peaches and a hint of mint for a refreshing summer flavor.
- Fall: Incorporate cinnamon and apple slices for a cozy autumn touch.
- Winter: Mix in some chopped cranberries and top with a sprinkle of powdered sugar for a festive look.
If You’re Curious
If you’re curious about the flavor profile, the zesty lemon in the pancake creates a bright contrast with the sweet and tart berry sauce, resulting in a harmonious blend of flavors. The pancake itself is fluffy and light, while the berry sauce adds a satisfying burst of fruitiness. This dish is not only visually appealing but also a delight for the taste buds.
Storing Tips & Timelines
Leftover Lemon Baked Pancake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet on low heat. The berry sauce can also be stored separately in the refrigerator for about a week; just give it a good stir before serving again.
Troubleshooting Q&A
Why did my pancake turn out dense?
A dense pancake can result from overmixing the batter. Be sure to mix just until combined to keep it light and fluffy.
My berry sauce is too watery. What should I do?
If your berry sauce is too thin, you can simmer it a bit longer to reduce it further, or you can add a little more cornstarch mixed with water to thicken it up.
Can I substitute the flour with a gluten-free option?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for baking.
What if I don’t have fresh lemons on hand?
If you don’t have fresh lemons, you can use bottled lemon juice, but fresh juice will always yield the best flavor. Look for a high-quality brand without added sugars for the best results.
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See You at the Table
This Lemon Baked Pancake with Berry Sauce is sure to become a staple in your breakfast repertoire. It’s perfect for sharing with loved ones or indulging in solo. The combination of zesty lemon and sweet berries makes for a delightful treat that will brighten any morning. So gather your ingredients, preheat your oven, and get ready to savor this delicious dish. Happy cooking!
Lemon Baked Pancake with Berry Sauce
Equipment
- Oven-safe skillet or baking dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
For the Berry Sauce:
- 5 cups frozen mixed berries or fresh
- 1 cup water
- ½ cup pure maple syrup
- 2 tablespoons cornstarch
- 2 tablespoons water for cornstarch mixture
For the Pancake:
- 1 ½ cups all-purpose flour
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 lemons zested
- 1 lemon juiced
Instructions
Prepare the Berry Sauce
- In a saucepan, combine 5 cups of frozen mixed berries, 1 cup of water, and ½ cup of pure maple syrup. Bring to a gentle boil over medium heat, stirring occasionally.
- In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth. Add this mixture to the boiling berry sauce and cook for a few more minutes until thickened. Remove from heat and set aside.
Make the Pancake Batter and Bake
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and the zest of 2 lemons.
- In another bowl, whisk together 1 large egg, 1 cup milk, 1 teaspoon vanilla extract, and the juice of 1 lemon.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; lumps are okay.
- Grease an oven-safe skillet or baking dish with oil or butter. Pour the batter into the skillet, spreading evenly.
- Bake in the preheated oven for 20-25 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Serve
- Remove the pancake from the oven and let cool for a few minutes. Cut into wedges and serve warm with the berry sauce drizzled on top.
Notes
- Be careful not to overmix the batter to keep the pancake light and fluffy.
- You can use fresh or frozen berries for the sauce; adjust cooking time if using fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
