Just about anything with lemons is delicious! These lemon pancakes are so good and come together very easily. Blueberry sauce or syrup goes very well with lemon flavor. These could be turned into dessert by topping with ice cream and blueberry sauce and lemon curd.
This is another recipe from my days of searching for all the best pancake recipes. It has been handwritten in my old strawberry journal for many years. The recipe came from Pancakes – From Morning to Midnight by Dorie Greenspan.
LIGHT LEMON PANCAKES
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 1/4 teaspoons baking powder
- pinch of salt
- grated zest of one lemon, or a few drops of pure lemon oil
- 1 cup milk
- 1 large egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure lemon extract
In a medium bowl, mix together the flour, sugar, baking powder, and salt. Whisk in the lemon zest (if using lemon oil, add it to the wet ingredients). In another bowl, whisk together the milk, egg, melted butter, vanilla, and lemon extract until thoroughly blended. Pour the liquid ingredients over the dry ingredients and mix well without over blending.
Spoon 1/4 cup batter onto preheated (350° F.) and greased griddle or skillet. Cook until bubbles form and top starts to look dry. Flip over and cook until golden brown on second side. Serve hot.
Makes 10 four-inch pancakes.