Pancakes! Who doesn’t love them?
Such a yummy treat that in America is served for breakfast. There are so many different variations and kinds of a pancake that are made around the world. Some are served on specific days, and some have savory or sweet fillings. It is believed the 1st mention of a pancake came from the ancient Greeks. The earliest attested references to tagenias (pancakes) are in the works of the 5th-century BC poets Cratinus and Magnes. Tagenias were made with wheat, flour, olive oil, honey, and curdled milk, and were served for breakfast. Whatever you call them, any way you want to make them and any time of day its 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 I will offer for perfecting the pancakes is a very simple technique. Do not over mix the batter, it will just create a soupy mess. Second don’t 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 seems to create 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!
