June 11, 2015

Lemon Cream Pancakes

I have really been on a lemon kick lately while cooking and I just had to post this recipe as soon as possible. It is a definite keeper! These pancakes are packed full of lemon flavor and are totally worth all the butter and cream! Decadent but light and perfectly fluffy.
This is one of those great pancake recipes that would be perfect to serve to a crowd, but also feed them something a little unexpected. Because we all know that homemade pancake batter trumps store-bought any day, right? And lemon cream pancakes? Does it get much better than that?

Lemon Cream Pancakes
Slightly Adapted from Dessert for Two
Serves 4-6
2 cups all-purpose flour
4 tsp. baking powder
1/4 cup granulated sugar
pinch of salt
1-1/2 cups milk
1/2 cup heavy cream
4 Tbsp. unsalted butter, melted
2 large eggs, beaten
zest of one lemon

1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate small bowl, whisk together the milk, cream, melted butter, egg and lemon zest.
3. Pour the wet ingredients into the dry, and whisk until no streaks of flour remain, but do not whisk the lumps out.
4. Let the batter rest while you preheat a greased griddle to 350 degrees F.
5. Using a 1/3-cup measuring cup, portion out pancakes slowly. To get a perfect circle, do not move the cup around the pan; pour in one continuous motion.
6. Cook the pancakes on the first side until bubbles appear on the surface. Flip and finish cooking.

7. Serve with butter and maple syrup.

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