September 11th • Posted in Recipe
If you asked me what I thought of lemon desserts only a few months ago, you’d have seen me stick up my nose. But then, as soon as Spring began this year, probably due to the way too many nice-looking lemon loaf recipes I’ve spotted on Pinterest, I started craving all things lemon. Lemon cakes. Lemon loafs. Lemon shortbread. Lemon glaze. And then it came the time for lemon pancakes too.
I don’t really remember how this recipe took form, probably it was just an experiment which turned out pretty amazingly delicious? Who knows! I’ve this recipe written down on a old post-it which has seen many bags of flour and sugar coming and going, but I guess it’s just a slightly edited version of my usual basic pancake recipe – adding something, removing something else in between. But as a result you’ll get the chewiest, softest and sweetest pancakes with a lovely hint of lemon that makes things a little bit more interesting than usual. Hope you like them as much as I do!
- 70g plain white flour
- 2 tbsp raw brown sugar
- 1 tsp honey
- 170ml milk
- juice of 1/2 lemon
- 1 tsp baking powder
- 1 tbsp plain yogurt
- 1 tsp vanilla extract
1 :: In a deep bowl mix the flour, sugar and baking powder together using a spoon. In another small bowl mix the wet ingredients together until well incorporated: milk, juice of 1/2 lemon, yogurt, vanilla extract and honey.
2 :: Add the wet ingredients to the flour and sugar mixture a small bit at a time, mixing well with a spoon in the meanwhile. Add more milk if the batter looks too thick or another tablespoon of flour if it looks too runny. You should obtain a soft pancake batter that will stay together when in the pan (not something like crepe batter instead!).
3 :: Use a whisk to make sure your batter doesn't have lumps.
4 :: Heat up a large non-stick frying pan for a couple of minutes, but, as long as you use a non-stick pan, avoid oil (or if you need some, try something like coconut oil instead of something else). Place around 3-4 tablespoons of batter in the pan for every pancake. When bubbles start appearing on the top, turn it upside down and cook on the other side for another bunch of seconds.
5 :: Repeat with the rest of the batter. You should obtain around four medium size pancakes with these doses.
6 :: Pile your pancakes onto a cute plate and top with maple syrup or blueberries (which make it just the best thing in the world!). Enjoy!
Let me know if you give this one a try, and if you’re fans or not of lemon… everything!