Lemon Pancakes Recipe
A refreshing and fantastically delicious blend of yogurt and lemon make perfect Lemon Pancakes
After the hubby had been gone all week on a business trip, I asked him what he wanted to do on Saturday. His response was that he just wanted to stay home a relax. He is a lemon lover so I decided to start the day with a nice breakfast of Lemon Ricotta pancakes. But I didn’t have any ricotta in the fridge so I winged it and used plain Greek yogurt instead and came up with these fantastic Lemon Pancakes.
Lemon Pancakes
Author: Marlene Baird
Serves: 12-14
- ½ cup whole wheat flour
- ½ cup unbleached all-purpose flour
- ⅓ cup granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 6 ounces plain Greek Yogurt (I used Fage)
- ⅓ cup 2% milk
- zest of two lemons
- ¼ cup fresh lemon juice (about two lemons)
- 1 Tablespoon butter, melted
- 1 egg
- 1½ teaspoons vanilla bean paste
In one bowl combine the flour baking soda, baking powder, salt and sugar. Set aside.
In a separate bowl,combine the yogurt, lemon zest, lemon juice, butter, egg and vanilla bean paste.
The lemon and baking soda will make the batter bubble so work rather quickly to mix it up. I ended up adding another 2 teaspoons of milk to get it to have a pourable texture. so add the extra milk only if necessary.
Pour the batter onto your hot griddle. Flip when they start to bubble. .
3.2.2124
Light and fluffy. The start of a perfect Saturday.
Syrup or honey. You choose. And maybe a teeny tiny pat of butter.
Thanks for stopping by and have a great day.
Marlene
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