Lemon pancakes and blackberry syrup

1.	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.
2.	Heat a nonstick griddle pan over medium heat. Add 1/4 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.
3.	blackberry syrup
4.	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!

	lemon pancakes
	1 egg
	1 cup flour
	3 tablespoons sugar
	zest of 1 lemon
	1 teaspoon baking powder
	1/2 teaspoon baking soda
	1/2 teaspoon salt
	1 cup buttermilk
	2 tablespoons butter, melted and cooled slightly
	blackberry syrup
	1/4 cup blackberry jam
	3/4 cup powdered sugar
	1 tbs. honey
	2 tbs. water