Slightly tangy yet irresistibly sweet, Lemon Cream Pancakes are one of my favorite breakfast treats!
you will need…
for the lemon cream:
grated lemon rind from 1 lemon
1/2 cup fresh lemon juice (juice from about 4 lemons)
1 1/3 cups sugar
1/2 cup butter
3 eggs, slightly beaten
In a small saucepan over low heat, combine lemon rind, lemon juice, sugar and butter. While continuously whisking mixture, slowly pour in eggs. Stir constantly until mixture has thickened–this should take about 8-10 minutes. Cover and chill until serving pancakes.
for the pancakes:
(a boxed pancake batter works perfectly well if you’re on the go!)
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
*fluffy pancake recipe adapted from AllRecipes
While the pancakes are still warm, to assemble the Lemon Cream Pancakes gently spread a thin layer of lemon cream on the top and bottom of each pancake. Stack pancakes and garnish with powdered sugar and fresh lemon slices. Serve immediately. EnJOY!