Lemon Baked Pancake with Berry Sauce


Berry Sauce:
  • 5 cups (1 600g bag) frozen berries (fresh is fine, too!)
  • ½ cup + 2 tablespoons water, divided
  • ½ cup pure maple syrup
  • 2 tablespoons corn starch
  • 1½ cups all purpose flour
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • juice of 1 lemon
  • zest of 2 lemons


Berry Sauce:
  1. To a large pot, add berries, ½ cup water, and maple syrup. Bring to a simmer over medium heat, and cook until berries are heated through and sauce is bubbly.
  2. Stir together 2 tablespoons water and corn starch, and slowly stir into the sauce while cooking to thicken. Remove from the heat and set aside until ready to serve or refrigerate for later.
  1. Preheat oven to 350 degrees F and grease a 9″ pie plate or round cake pan
  2. In a large bowl, combine flour, egg, milk, vanilla, baking powder, baking soda, lemon juice and zest with a whisk.
  3. Pour into prepared pan and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
  4. Slice into wedges and serve warm with berry sauce and whipped cream or yogurt as desired.