Home / Cooking & Food / Lemon Pancakes by Ree

Lemon Pancakes by Ree

DSC_5359Do you ever eat pancakes and about halfway through the big, beautiful stack, you get hit with that “blech” feeling? Or heck, that “belch” feeling? (Ha.) Not that the pancakes aren’t delicious…just that you’ve had enough?

Well, there’s something about the addition of lemon—both the zest and the juice—that mitigates that whole blech/belch effect. It just adds a nice citrusy freshness, something lovely and nice that makes you go “Mmmmmm! How lovely and nice!”

Here’s a batch I whipped up yesterday. They were so tasty, light, and fluffy. And can I just say, on another note, how nice it is to be posting a new old-school recipe post this morning! Between my recipe videos and the busy-ness of summer, it’s sure been awhile. Being back in the saddle is a mighty good feeling.

 
DSC_5308First things first: zest a couple o’ lemons. They’ll make your kitchen smell like Heaven, and wait’ll you see what the zest does for the pancakes!

 
DSC_5310Measure a couple of cups of milk…

 
DSC_5311Then slice the zested—also known as nekkid—lemons in half…

 
DSC_5312And squeeze in the juice of 1 1/2 of the lemons.

And I’m just going to say it: I do not know what that tiny hair is on the hinge of the lemon juicer. And I don’t think I want to know.

Actually, if it makes you feel any better, I think I’ve solved the mystery: This lemon juicer resides in the same drawer as my boar’s bristle pastry brushes, and that looks like a little fragment of a boar’s bristle.

Let’s just agree that’s what it is and move on…okay?

Please?

 
DSC_5317Let the lemon juice sit in the milk for a bit while you mix up the dry ingredients: Combine 3 cups of flour with 2 tablespoons baking powder…

 
DSC_53181/4 cup sugar…

 
DSC_5320And 1/4 teaspoon of salt, which had fallen off my pink, pallid hand by the time the camera decided to click.

 
DSC_5322Sift it…

 
DSC_5323Until it’s nice and fluffy and light.

 
DSC_5327Whisk a couple of eggs and have them ready…

 
DSC_5324Melt 1/4 cup of butter…

 
DSC_5328And add a tablespoon of vanilla to the milk/lemon mixture, which by now should be very curdly and buttermilky looking.

 
DSC_5330Now it’s time to mix the batter! Add the milk mixture while stirring gently, stopping when it’s halfway mixed.

 
DSC_5331Add the egg…

 
DSC_5332And stir it a little more.

 
DSC_5333Then add the melted butter…

 
DSC_5335And the zest…

 
DSC_5339And stop when it’s all combined. If it’s overly thick, you can add just a little bit ‘o milk!

 
DSC_5341I like to fry pancakes in an iron skillet over medium heat. Add a couple of tablespoons of butter and melt it until it’s sizzly…

 
DSC_5346Then drop 1/4 cup helpings in the skillet, smearing the surface so that it’s nice and even.

 
DSC_5351Flip them after a couple of minutes, when they’re nice and golden, and let them cook on the other side until golden.

 
DSC_5354Serve ’em with butter and syrup…

 
DSC_5359With another sprinkling of zest!

 
DSC_5362These are A…MA…ZING!

 
DSC_5365Everything that’s lovely about pancakes, but with a definite lemon undertone—just enough for it to cut through all the sweetness and make you feel good about the world. And you can go crazy and use more of a lemon powdered sugar glaze if you’d like this to be more of a dessert…and whipped cream would be nice, too! I won’t tell anyone.

Here’s the handy dandy printable!

 

Click Here For Original Source Of The Article

Ads by WOW Trk

About Bob Lucas-Clark

Bob Lucas-Clark
I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

Check Also

tomato bread + a bit about spain

Before we had kids — you know, when we got to do whatever we wanted, whenever we wanted, or so it seems in glowy hindsight — we went on vacation whenever we found an intersection of cheap airfare and unused vacation time. Then (and I bet this isn’t an unfamiliar story) we had a kid and travel abruptly stopped. What with all of the upbeat stories of angelic children on airplanes, enthusiastically staying seated for 8+ hours and effortlessly adapting to new time zones and cuisines, I can’t imagine how, can you? Plus, between naptimes and nappies and strollers and sippies and snack cups, wouldn’t we just be spending a considerable amount of money just to find a new group of strangers to apologize for our kids-being-kids to?

las ramblas gaudi's casa milà black vermouth at bar kasparo
bar kasparo xurros/churros, xurreria dels banys nous xurros/churros, xurreria dels banys nous
first cortado barcelona hostal de la granota

Fortunately, a couple of years in, reality set in too: we’re parents, we have kids, we’re not getting any younger. We don’t wait to wait 20 years to see the world again, so going on kid-adjusted vacations is still better than staying home. I’m so glad we did.

Read more »

Leave a Reply

Your email address will not be published. Required fields are marked *

css.php