LEMON PANCAKES

This past week we have had Dorraine and Chris Crump out from Utah to visit.  There were our friends in our first married ward at BYU in Provo, the 167th ward with Bishop Tenny.  We have kept in touch on and off for over 20 years.  Yikes!  Any ways, Dorraine is a lemon fan, i saw this recipe and knew we needed to try it while she was here.   We loved it so much that it will be a keeper in our repetoire - with of course the blackberry syrup that we made.  We will include that recipe here as well.  The original pancake recipe comes from the pioneer Woman, so we had no doubt that we were in good hands!

RECIPE

Lemon Pancakes

August 28, 2016 0

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

15 Minutes

SERVINGS:

4 Servings

INGREDIENTS

• 2 whole Lemons
• 2-1/4 cups 2%% Milk
• 1 Tablespoon Vanilla
• 3 cups Flour
• 1/4 cup Sugar
• 2 Tablespoons Baking Powder
• 1/4 teaspoon Salt
• 2 whole Eggs, Beaten
• 1/4 cup Butter, Melted

INSTRUCTIONS

Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla. 

Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it's halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk. 

Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it's melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter. 

Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)

Here’s my Blackberry Syrup recipe. I think you’ll love it!

5.0 from 3 reviews

Blackberry Syrup Recipe

 

Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

This blackberry syrup recipe adds that burst of summer flavor to every dish you serve it with! From topping pancakes, yogurt, or cake to stirring into drinks, blackberry syrup is a must have recipe!

Author: Robyn Stone | Add a Pinch

Serves: 2 cups

Ingredients

• 3 cups fresh blackberries
• 1 cup granulated sugar
• 1 tablespoons lemon juice
• 1 cup water

Instructions

1. 
   Add blackberries, sugar, lemon juice and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.
2. Store in an airtight container in the refrigerator for up to two weeks
   .

Notes

If you prefer a smooth blackberry syrup, pour cooked blackberries and sauce into blender and pulse until smooth. Pour through cheesecloth or a fine mesh strainer and discard any seeds or pulp.