Lemon Pancakes

From the kitchen of One Perfect Bite...I've decided to make these unusual pancakes for breakfast on Easter morning. They are thinner than traditional hotcakes but thicker than crepes, so it's hard to fit them into either category. Because they are a bit too thick to fold, I've decided to call them pancakes, at least for this post. The lemon zest in the batter gives these breakfast cakes a unique and delicious flavor that makes them perfect for a special holiday meal. When I have fresh blueberries, I serve them with a homemade blueberry syrup that is not as sweet as the commercial variety. Mid-winter or early spring, I top them with a squeeze of fresh lemon juice and a dusting of confectioners' sugar. The batter for these pancakes is thin and can result in oddly shaped amoeba-like cakes if the griddle on which they cook is not hot enough to quickly set them. I also let the batter sit for at least 30 minutes to relax the gluten before I begin to cook the pancakes. I really like this recipe and the only thing that prevents me from giving it my highest - socks go up and down - rating, is the fact that not everyone is enchanted with the flavor of lemon. If you are a lemon head try these as soon as you can. You'll love them. Here is how they are made.



Lemon Pancakes...from the kitchen of One Perfect Bite inspired by Your Home Based Mom

Ingredients:
1-1/2 cups flour
2 teaspoons baking powder
1/4 cup sugar
pinch of salt
1-1/2 cups of milk
3 eggs
zest of one large lemon
juice of half a lemon
1 teaspoon vanilla
6 tablespoons butter, melted and cooled

Directions:
1) Whisk flour, baking powder, sugar and salt together in a large bowl.
2) Whisk milk, eggs, lemon zest, lemon juice and vanilla together in another bowl.
3) Add wet ingredients to dry ingredients and mix until slightly combined. Pour in butter and and mix until just combined. Cover bowl and let sit for 30 to 60 minutes.
4)) Preheat griddle to medium heat. Lightly butter surface. Pour 1/4 cup batter onto pan and cook until bubbles start to form around the edges. About 1-2 minutes. Flip and cook for 1 more minute.
5) Serve hot with fresh lemon juice and powdered sugar or blueberry syrup. Yield: 16 thin pancakes.

                    

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