Lemon Pancakes with Blackberry Syrup

For the pancakes:

In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and melted butter. Add the flour, lemon sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy; make sure not to over mix.

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. Makes about 6-8 pancakes.

For the blackberry syrup:

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 teaspoonfuls of water. Whisk again until smooth and pour over pancakes!