These pancakes are a good one for spring. Fresh lemon juice and zest adds a little brightness to these pancakes. One lemon gave me just enough juice and zest for these pancakes. Bottled lemon juice will not give it the same bright flavor as a fresh lemon.
Lemon Pancakes
Ingredients:
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon lemon zest
- 4 teaspoons fresh lemon juice
Directions:
- Preheat a griddle over medium heat.
- In a large bowl, whisk together the flour, baking powder and sugar.
- In a medium bowl, whisk together the milk, heavy cream, melted butter, eggs, 1 teaspoon lemon zest and 4 teaspoons lemon juice.
- Pour the wet ingredients into the dry and whisk just until the ingredients are incorporated and no dry flour remains, batter will have some lumps.
- Melt a small bit of butter onto the griddle.
- Using a 1/4 cup measuring cup, scoop out the batter and pour onto the griddle. Cook the pancakes until bubble appear on the surface and pop and the bottom is golden brown. Flip the pancakes over and cook on the other side until the bottom is golden brown.
Enjoy!!!
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Nutrition Facts |
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Yields: 15 pancakes |
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Amount Per Serving |
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Calories: 145 |
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Total Fat |
6.5g |
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Saturated Fat |
4.1g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0.1g |
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Monounsaturated Fat |
1g |
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Cholesterol |
44.5mg |
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Sodium |
154.7mg |
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Total Carbohydrates |
16.8g |
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Dietary Fiber |
0.6g |
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Sugars |
5.1g |
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Protein |
4.3g |
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Calcium |
10.1% |
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Iron |
5.7% |
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Potassium |
49.7mg |
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Vitamin A |
5.8% |
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Vitamin C |
0.5% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Dessert for Two.
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