Lemon Meringue Pancakes

Sunlight on a Plate!

If the morning calls for something sweet and radiant, try making lemon meringue pancakes right on your Blackstone griddle. The appeal lies in the contrast: golden, fluffy pancakes bathed in a tangy homemade lemon sauce, crowned with clouds of glossy, toasted meringue.

Ladle or pour batter onto the hot griddle and let each pancake bubble and rise, their edges crisping under the open sky. When they’re ready, stack them high, spoon warm lemon sauce over each layer, and finish with a swirl of meringue. For a final flourish, use a small blowtorch to toast the meringue until it’s kissed with gold. Serve with a little prosecco for a celebratory brunch or with berries and syrup.

*If you do not have a blowtorch, you can top the pancakes with meringue and toast under the broiler of the oven on a baking sheet.

Pancake 

• 1 1/2 cups of all-purpose flour
• 3 1/2 tsp baking powder
• 3 tbsp. sugar
• 1/4 tsp salt
• 2 eggs
• 1 1/4 cups of milk
• 1 lemon zested
• 1/4 cup lemon juice
• 1/2 tsp vanilla extract
• maple syrup

Lemon Sauce 

• 1 cup sugar
• 4 tbsp corn starch
• 1 ½ cups of water
• 2 tbsp lemon zest
• ½ cup lemon
• 4 tbsp butter

Meringue

• 3 large egg whites
• ¼ tsp cream of tartar
• ¼ cup sugar
• Pinch of salt

 Instructions

Lemon Sauce

1. In a small saucepan add the sugar and cornstarch over medium heat. Can be done on the griddle or stovetop. Gradually add water and stir to combine.
2. Cook until the mixture starts to boil and then boil for 1 minutes stirring constantly.
3. Remove from heat and refrigerate for 20 minutes (while you are cooking the pancakes)

 Pancakes

1. In a large bowl mix together the flour, baking powder, sugar, and salt. Make a well or hole in the bowl and pour in the milk, eggs, the lemon juice, lemon zest and melted butter into the middle. Stir until smooth but do not over mix.
2. Heat the griddle on med-low heat. Rub butter all over and get a good amount on there. With a soup ladle almost full or a pancake dispenser, scoop the batter onto the griddle.
3. Cook for 2 minutes, flip and 2 minutes on that side or until golden brown.
4. Stack on a warming rack or plate while cooking and cover with foil to keep warm.

Meringue

1. With a standing mixer or handheld fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute.
2. Increase the speed to high until soft peaks form, about 4 more minutes.
3. Add the sugar and salt, then continue beating at high speed until glossy stiff peaks form for about 2 more minutes.

Assembly

1. Start by spreading some lemon sauce on a pancake, then stack another.
2. Stack as many pancakes as you want then top with meringue.
3. Use a small blowtorch to toast the meringue until golden.
4. Serve immediately with syrup.
5. ENJOY!