Monday, August 25, 2014

Lemon Poppyseed Pancakes with Lemon Syrup


 

 I have had a bit of lemon fever as of late. If you are not someone who buys fresh lemons regularly, I highly suggest you change your habits. Lemons just add such a nice freshness to anything, even water. It's perfect with some olive oil to make a delicious salad dressing and a slice spritzed over some pasta gives it a bright flavor. 

One Saturday morning, I knew I wanted some fluffy pancakes, but I felt the need to add some pizazz to them. I added lots of fresh lemon juice and zest to my original recipe and made a super easy lemon syrup to go with it.

They were just simply divine! Light, fluffy and oh so lemony. These pancakes taste like a less sweet lemon poppy seed muffin with a highly fresh and concentrated lemonade over top. You could say with each bite you'll be floating down a lazy lemon river.

Ingredients

Lemon poppy seed pancakes
1 lemon, juiced and zested
3/4 cup milk
2 tablespoons  vinegar
1 cup all purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon poppy seeds 

Lemon Syrup
1 cup of water
2 cups of sugar, divided
juice and zest of two lemons



First, add the vinegar to the milk and allow this to set for ten minutes or until the milk is curdled. Eww.


While the milk is off to the side, make the lemon syrup. Start by boiling the 1 cup of water in a medium sauce pan. Once the water is boiling, turn the heat to very low and add in one cup of the sugar. Stir until this is dissolved. Add in the second cup of sugar as well as the lemon juice and zest. Stir, stir, stir.
 

Keep this warm on the lowest heat possible, and do not stir too often. 


Add the remaining pancake ingredients to the milk and vinegar mixture. Make sure you do not stir too much, as the pancakes will become tough.


Spray a non stick skillet with cooking spray and pre heat over medium heat. Spread about 1/4 cup of the batter into the pan. Cook this until bubbles form on the top and the edges begin to set.
 

 Flip the pancake over and cook for about two more minutes.


Add a bit of butter and slather on some of the lemon syrup. Be very careful with the syrup, as it is very hot!

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