Pancakes are a delicious accompaniment for breakfast. They’re a great alternative for bread and what’s more, they are very easy to prepare. Next time you find yourself out of snacks in the house, try out these lemon pancakes.
Ingredients
1 tbsp lemon zest
¼ cup lemon juice
1 tsp baking powder
3 tbsp sugar
1 cup milk/ buttermilk
1 cup all-purpose flour, sifted
¼ tsp baking soda
2 tbsp butter, melted
¼ tsp salt
1 large egg
1 tsp vanilla extract
Canola oil/cooking spray for coating the pan
Makes 8 pancakes
Method
- In a large bowl, mix the lemon zest and sugar until well combined. Add flour, baking powder, baking soda, and salt. Mix to combine, then set aside.
- In a separate bowl, whisk together the melted butter, egg, vanilla extract, milk and lemon juice.
- Using your fingers make a hollow in the dry ingredients and pour in the wet ingredients. Stir until you achieve desired consistency. The batter should be runny but slightly thick.
- Heat a frying pan over medium heat. Coat with cooking spray or oil.
- Drop ¼ cup of batter onto the pan to make one pancake. Cook for 1-2 minutes, until surface of pancakes are golden and have some bubbles. Flip carefully and cook the other side. Transfer to a plate.
- Serve immediately while pancakes are still warm. For extra sweetness, add some maple syrup or topping of choice.
Tips
- Cover the ready pancakes loosely with aluminum foil to keep them warm before serving.
- To prevent sticking, coat the frying pan before every batch of pancakes.
- For better results, mix the milk and lemon juice together and let sit for 5 minutes before adding to the wet ingredients.
