Fluffy homemade pancakes bursting with lemon and vanilla whipped cream.
Such a delicious treat that in America is served for breakfast. There are so many different variations and kinds of pancake that are made around the world. Some are served on specific days, and some have savory or sweet fillings. It is believed the first mention of a pancake came from the ancient Greeks. These pancakes were made with wheat, flour, olive oil, honey, and curdled milk. Whatever you call them, any way you want to make them and any time of day it’s all good with me!
Today we are making Lemon ones. I am obsessed with lemon and any way I can incorporate it into a meal, I will. These are so fresh and sweet. I love to make them with fresh whipped cream and lots of lemon zest.
Look how delicious they are!
A little tip- To perfect pancakes there is a very simple technique. Do not over mix the batter, it will just create a soupy mess. Second do not try to cook these large servings, but instead go for smaller. This will ensure a even cooked golden crust and fluffy inside. I use a soup ladle to scoop and pour the batter on the griddle and that creates the perfect portion.
Ok let’s get started!
Lemon Pancakes with Fresh Cream!
Ingredients
- 1 1/2 cups all purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp. sugar
- 1/4 tsp salt
- 1 egg
- 1 1/4 cups milk
- 2 lemons zested and juiced
- 2 cups heavy cream
- 1/2 tsp vanilla extract
- maple syrup
- powdered sugar optional
Instructions
Cream
- In a large mixing bowl add the heavy cream, vanilla and 1tbsp. of lemon juice. Whip on high with a hand mixer, turning the bowl at an angle sometimes while whipping. Whip until stiff peaks form and it looks as whip cream should. Refrigerate until ready to serve.
Pancakes
- 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, egg, the lemon juice, half of the lemon zest and melted butter into the middle. Stir until smooth but do not over mix.
- Heat a lightly oiled griddle or pan on med-high heat. With a soup ladle almost full, scoop the batter onto the cooking surface spreading it into a even circle. I cook 2-3 at a time. Cook for 2 minutes, flip and 2 minutes on that side or until golden brown.
- Stack on a plate while cooking and cover with foil to keep warm.
- When you are ready to serve, add a scoop of fresh cream, top with lemon zest, a sprinkle of powdered sugar, and maple syrup.
- ENJOY!
