LEMON PANCAKES
These lemon pancakes have a deliciously bright & sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup
Provided by Fiona Dowling
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl whisk together the flour, baking powder, baking soda and salt.
- Whisk together the milk and lemon juice.
- In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
- Then whisk the milk mixture into the bowl with the eggs.
- Gently fold the wet ingredients into the dry ingredients.
- Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
- Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
- Repeat with the rest of the batter.
LEMON-RICOTTA PANCAKES
If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 31m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
- Let batter sit at room temperature about 15 minutes.
- Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g
LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
LEMON PANCAKES
Steps:
- In a mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Set aside.
- In another mixing bowl, whisk together milk, lemon juice, egg, oil, and vanilla until incorporated. Stir in the lemon zest.
- Stir the wet ingredients into the dry ingredients. Whisk just until combined. (batter will be slightly lumpy)
- Preheat a non-stick skillet or griddle on medium-high heat. Spray with non-stick cooking spray or coat with butter.
- Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
- Serve warm, dusted with powdered sugar, fresh whipped cream, and fresh blueberries!
Nutrition Facts : ServingSize 3 pancakes, Calories 308 kcal, Carbohydrate 34 g, Protein 6 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 30 mg, Sodium 177 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 13 g
ROMANTIC LEMON CHEESECAKE PANCAKES
These delicate pancakes are elegant enough for dessert!
Provided by fortuitous
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
- Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
- Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
- Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
- To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.
Nutrition Facts : Calories 288 calories, Carbohydrate 11.3 g, Cholesterol 160.7 mg, Fat 24.4 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 14.5 g, Sodium 217.8 mg, Sugar 5.8 g
MARION CUNNINGHAM'S LEMON PANCAKES
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Provided by Moira Hodgson
Categories breakfast, brunch, easy, quick, pancakes, main course
Time 25m
Yield 12 three-inch pancakes
Number Of Ingredients 7
Steps:
- In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
- With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
- Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
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- In a large bowl, mix lemon zest and sugar until well combined. Add flour, baking powder, baking soda, and salt. Mix to combine, then set aside.
- In a separate medium bowl, whisk together egg, buttermilk, melted butter, vanilla extract and lemon juice.
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