Pancakes with lemon and sugar
Pancakes with lemon and sugar blend fluffy texture with zesty lemon and sweetness, making them a perfect breakfast or dessert option. This simple recipe uses just a few ingredients to create a delightful treat.
Cook time 15 min
Prep time 15 min
Ingredients:
1/4 cup sugar1/4 cup lemon juice
1 cup all-purpose white wheat flour
1 dash salt
2 eggs
1 cup milk (1% fat)
1/4 cup butter
Pancakes with lemon and sugar is a delightful recipe that combines the fluffy texture of traditional pancakes with the zesty tang of lemon and the sweetness of sugar. This simple yet elegant dish can be enjoyed for breakfast, brunch, or even as a dessert. With just a few basic ingredients, you can whip up a batch of these delicious pancakes in no time.
Instructions:
- In a large mixing bowl, whisk together the flour and salt.
- In a separate medium bowl, beat the eggs until they are light and frothy.
- Gradually add the milk to the eggs, mixing continuously.
- Pour the egg and milk mixture into the bowl with the flour and salt. Stir until just combined; a few lumps are fine.
- Add the melted butter to the batter and mix until smooth.
- Preheat a non-stick frying pan or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if the water sizzles, the pan is hot enough.
- Lightly grease the pan with a little butter or a non-stick spray.
- Pour about 1/4 cup of batter onto the pan for each pancake. You can adjust the batter amount depending on the size you prefer.
- Cook until small bubbles form on the surface of the pancake, then flip with a spatula and cook the other side until golden brown. This usually takes about 2 minutes per side.
- Repeat with the remaining batter, re-greasing the pan as necessary.
- While the pancakes are cooking, mix the sugar and lemon juice in a small bowl until the sugar is dissolved.
- Once the pancakes are cooked, transfer them to a plate.
- Drizzle the lemon-sugar mixture over each pancake, or alternatively, you can sprinkle them with a little sugar and then squeeze lemon juice on top.
- Serve immediately for best taste.
Pancakes with lemon and sugar are a scrumptious treat that brings a refreshing twist to a beloved classic. Whether enjoyed on a lazy Sunday morning or served to guests at a brunch gathering, these pancakes are sure to impress. The combination of the citrusy lemon and sweet sugar creates an irresistible flavor that everyone will love. Happy cooking!
Pancakes with lemon and sugar FAQ:
A non-stick frying pan or griddle with a diameter of 10 to 12 inches works best for cooking pancakes. This size allows you to cook several pancakes at once without overcrowding.
Cook each pancake for about 2 minutes on one side, until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Yes, you can prepare the pancakes in advance. Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
If the batter is too thick, you can thin it out by adding a little milk until you reach your desired consistency. If it’s too thin, add a small amount of flour to thicken it up.
You can substitute the milk with any non-dairy milk alternative, like almond milk or oat milk, for a lactose-free version. Just ensure it's unsweetened to maintain flavor balance.
Cooking Tips:
- For fluffier pancakes, ensure that you do not overmix the batter. A few lumps are perfectly fine.
- Let the pancake batter rest for about 10 minutes before cooking, as this allows the flour to fully hydrate and results in better texture.
- Use a non-stick skillet or griddle for even cooking and to prevent the pancakes from sticking.
- Adjust the lemon juice and sugar to taste. You can add more lemon juice for extra tanginess and more sugar for additional sweetness.
- Serve the pancakes immediately after cooking for the best texture and flavor. If you need to keep them warm, place them in a single layer on a baking sheet in a low oven.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 9g
Carbohydrates 40g
Fiber 0.98g
Sugar 16g
Fat 15g
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