This easy Lemon Baked Pancake with Triple Berry Sauce is perfect for serving the brunch crowd at Mother's Day, Easter or Christmas -- no flipping required! My favorite way to make pancakes!
5cupsfrozen mixed berries (fresh works too!)(1 600g bag)
1/2cup + 2 tbspwaterdivided
1/2cuppure maple syrup
2tablespoonscorn starch
Pancake
1 1/2cupsall purposeor whole wheat flour
1large egg
1cup1% milk
1teaspoonvanilla
1teaspoonbaking powder
1/2teaspoonbaking soda
juice of 1 lemon
zest of 2 lemons
Instructions
Triple Berry SauceIn a large pot, combine berries, ½ cup water, and maple syrup. Bring to a simmer over medium heat, and cook until berries are heated through and sauce is bubbling.
Combine 2 tablespoons water and corn starch, gradually stir into sauce while cooking to thicken. Remove from the heat and let sit until ready to serve or refrigerate for later.
Pancake:Preheat oven to 350 degrees F and lightly grease a 9" pie plate.
In a large bowl, whisk together flour, egg, milk, vanilla, baking powder, baking soda, lemon juice and zest until smooth.
Pour into prepared pan and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
Slice, top with berry sauce and devour ?
Notes
*This sauce recipe makes 3½ cups, so you will have lots! Feel free to store the leftovers in the fridge for later or freeze and thaw for another use.