I have a confession to make. I stink at making pancakes. I don’t know what it's , but i'm never ready to make these perfectly round, golden brown pretty pancakes. It’s not the recipes, because they always taste specialized . But they look…well, not so pretty.
I’ll admit, it’s quite hard to image that watching these photos, because i feel they appear pretty gosh darn delicious. And they really are. The lemon flavor is simply adequately subtle to allow you to know it’s there without being so sour it makes your toes curl. The fresh strawberry syrup (that is so, so incredibly easy) is literally the “icing” on the pancake.
I added chunks of fresh strawberry for a touch texture. You could enjoy these pancakes with just a touch fresh juice and granulated sugar too, if you’re out of strawberries. No matter how you top them, these lemon pancakes are bound to alter your breakfast, lunch or dinner reality forever. Enjoy!
INGREDIENTS
Lemon Pancakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 1/4 cup granulated sugar
- 3 eggs
- 1 1/2 cups nonfat milk
- 3 tablespoons melted and cooled butter
- 1 large lemon zested and juiced
- 1/2 teaspoon vanilla
- Powdered Sugar or Strawberries for garnish
Strawberry Syrup
- 3 cups strawberries hulled and dig chunks (about 2 pints)
- 1 cup sugar
- 2 tablespoons lemon juice
- 3 tablespoons water
INSTRUCTIONS
- Crack the eggs into a medium sized bowl and whisk lightly with a fork to mix . Stir in milk, vanilla, cooled butter, lemon peel and juice.
- In a separate, large bowl, whisk flour, leaven salt and sugar together until combined. Make a well within the center and pour in wet ingredients. Stir gently just until combined. Batter will be lumpy.
- Heat an outsized skillet or griddle on medium-low heat. Melt a 1/2 tablespoon of butter or vegetable oil in the skillet. Pour batter in 1/4 cup portions onto the hot skillet and cook until small bubbles start to form on the surface; about 1-2 minutes. Flip pancakes and cook an additional minute.
- Serve hot with granulated sugar or fresh strawberry syrup.
- !Strawberry Syrup
- Combine ingredients in a small saucepan over medium-low heat. Cook, stirring often, until strawberries are soft. Mash with a ricer or potato masher. Continue to cook on low for a couple of more minutes. Remove from heat and cool slightly. Taste and adjust sugar as desired. Sauce will thicken as it sits. Serve warm over hot pancakes.
