Easy, Fluffy Lemon Pancakes (with lemon whipped cream!)

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

1 1/4 cups all-purpose flour

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of 2 large or 3 small lemons (about 2 tablespoons)

1 cup skim 2% or whole milk*1

1 large egg

1 tablespoon lemon juice*2

2 tablespoons unsalted butter (melted)

Blueberries or poppyseeds*3 (optional)

Fresh Lemon whipped cream*4 (optional but super tasty!)

Instructions

Mix

Make Fresh Lemon Whipped Cream (optional): if making the whipped cream, I'd recommend mixing that up before the batter so it's ready to go right when the pancakes come off the griddle. See notes for instructions!*4

Blend dry ingredients and add zest: using a medium-sized bowl, whisk together all the dry ingredients until well blended. Zest your lemons right over the dries so the tasty oils from the lemon rind are caught in the bowl.

Mix

Combine with wet ingredients: add in remaining ingredients (buttermilk, egg, lemon juice and melted butter) and stir everything together using a fork or whisk just until well combined with no big lumps of flour remaining (a few small lumps are okay).

Preheat

Rest batter and preheat pan: allow the batter to sit and thicken slightly for 5 minutes while you preheat your pan or griddle over medium-high heat.

Portion

Grease and portion: lightly grease your pan/griddle, and turn the heat down to medium once your pan is fully heated. Pour a scant ¼ cup of batter onto the surface for each pancake, spreading the batter out as needed (this will make about a 4” pancake).

Cook

Flip and cook until golden: cook each pancake for 1-2 minutes on each side until golden-brown, flipping over only once the top edges look set and matte, and the tops start to bubble and lose their shine.

Repeat until you have a stack: repeat this process with all remaining batter.

Serve

Share and enjoy! Serve warm topped with the fresh lemon whipped cream, butter and maple syrup, or your favorite fresh berries, and watch that stack disappear in no time!

Nutrition

• Taille de Portion: 1 pancake
• Calories: 90 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 2 g
• Acides Gras Trans: 1 g
• Cholestérol: 21 mg
• Sodium: 153 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 2 g