Lifestyle Food Miriam Szokovski Pancakes are so. much. work.
They always seem like a good idea until it’s time to fry them. But in my experience, they are slow going and disappear before they even hit the plate. In fact, I wonder why they’re typically photographed in a pile.
When do they ever hang around long enough to pile up? But, if you’re willing to do the work, these are the pancakes to make. Lemon is my favorite flavor, and this recipe uses basic ingredients you probably already have. You can use any type of berries — they all go with lemon — or omit them entirely if you prefer.
With crispy edges and fluffy centers, these lemon beauties will add some sun to your day (especially if you convince someone else to make them for you!). Lemon Pancakes | Dairy Yield: 8 large pancakes 1⁄2 cup sugar 2 tablespoons oil 2 eggs 1 cup milk (dairy or non-dairy) 11⁄3 cups all-purpose flour 2 teaspoons baking powder Pinch of salt Juice of 1 lemon (at least 2 tbsp) 1 cup berries of your choice (fresh or frozen), roughly chopped Oil for frying Optional: chopped dark chocolate, chopped nuts Mix the sugar and oil. Add in the eggs and mix well.
Alternate the flour and milk until the batter is smooth. Add the baking powder, salt and berries. Stir through the lemon juice.
Let the batter sit for 10 minutes. Heat a skillet over medium heat. Pour in a tablespoon of oil and swirl it to coat the pan.
Use a 1⁄4 cup or 1⁄3 cup measuring cup to pour out the batter. For smaller pancake.
