Lemon Syrup Pancake Stack Recipes

LEMON PANCAKES WITH LEMON SYRUP

Steps:

• For pancakes, combine flour, sugar, salt, and baking powder in a large bowl.
• Add oil, egg, milk, and lemon juice and zest, and mix well. It's okay if the batter is a little lumpy.
• Butter a warm griddle, and drop batter onto pan, making each pancake about ¼ cup of batter. Let cook until edges are brown and dry. Flip pancakes and cook the other side.
• Meanwhile, prepare syrup by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the syrup.
• Bring to a boil, and let boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup.
• Remove lemon peel pieces with a spoon and discard.
• Serve warm pancakes with butter and warm lemon syrup.

FUTURISTIC PANCAKES RECIPE BY TASTY

Steps:

• Make the fruit spheres: Set the basin of a blender on a kitchen scale and zero out the weight. Weigh out 1,000 grams (4 cups) of cold water.
• Secure the basin onto the blender base and add the sodium alginate. Blend on high speed for 60 seconds, until the sodium alginate is completely dissolved. The water will become more viscous.
• Transfer the sodium alginate mixture to a wide, shallow baking dish and cover with plastic wrap. Refrigerate for 2 hours, or up to overnight, to remove any bubbles that may have formed during blending. Clean out the blender.
• Add the blueberries and 1 tablespoon sugar to the blender and purée until smooth.
• Place a medium glass bowl on a kitchen scale and zero out the weight. Strain the blueberry puree through a fine-mesh sieve into the bowl until you have 100 grams of liquid. Discard any remaining purée.
• Rinse out the blender basin and repeat with the strawberries and remaining tablespoon of sugar.
• To each bowl, add 2 grams of calcium lactate powder. Add the blue food coloring to the bowl with the blueberry purée and the red food coloring to the bowl with the strawberry purée. Whisk until combined.
• Using a ¼ teaspoon measuring spoon, carefully drop scoops of the fruit purées into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then carefully use a slotted spoon to transfer the spheres to a bowl of clean filtered water. Set the alginate bath aside for the maple syrup spheres. Gently stir the spheres in the water to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
• Make the maple syrup spheres: Place a medium glass bowl on a kitchen scale and zero out the weight. Add the maple syrup to the bowl, along with the calcium lactate powder and xanthan gum and whisk until the powders are fully dissolved into the syrup.
• Using a ¼ teaspoon measuring spoon, carefully drop scoops of the maple syrup mixture into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then very carefully use a slotted spoon to transfer to a bowl of clean filtered water. Gently stir the spheres to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
• Stack the pancakes on serving plates.
• Using a slotted spoon, scoop the spheres from the water and shake until any excess water runs off. Add a generous mound of fruit and maple spheres to the top of the pancakes stacks. Serve immediately.
• Enjoy!

LEMON SYRUP

Steps:

• Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight.

PANCAKE STACK WITH SYRUP

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown., Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.

LEMON SYRUP PANCAKE STACK

Steps:

• FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
• In a smaller bowl, whisk together milk, eggs & melted butter, then add this to flour mixture & gently whisk together to make a thick batter, but do not over mix ~ It will not be totally smooth.
• Lightly coat a large, heavy skillet with a little oil, then heat over a low to medium setting before dropping batter in by NOT MORE THAN 1/4 cup measures.
• Cook over low to medium heat until a few bubbles appear on the surface & the underside is golden, then flip them over. Continue until all the batter is used up, & keep pancakes warm under a layer of aluminum foil.
• FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
• On 4 warm serving plates arrange the pancakes in a stack, spreading Mascarpone onto the first pancake & topping that with a layer of whole blueberries! Add another pancake & another layer of Mascarpone & berries, & end up with a 3rd pancake on top!
• Add the finishing touch by drizzling a generous amount of lemon syrup over the top!