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Lemon Pancakes with Fresh Cream!

Fluffy homestyle pancakes with a burst of fresh lemon and whipped cream!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, brunch
Keyword: breakfast food, brunch, flluffy, fluffy pancakes, Fresh, fresh lemons, homemade, lemon pancakes, pancakes, sweets, yummy
Servings: 6 pancakes

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!