Today was a great day for breakfast! I finally, after many attempts successfully made lemon pancakes. They are very similar to crepes, just a little bit thinner, and have freshly squeezed lemons and sugar on them!
It uses the same Ingredients as my butter pancake recipe, but with more milk!
Ingredients:
1 1/3 cup flour
1/3 cup sugar
1 egg
2 1/3 cup milk
Butter
Lemons ( to squeeze for juice )
Sugar for topping
Heat a skillet on medium heat for a few minutes. let pan warm up.
add 1/2 tbps of butter to pan and as soon as it’s melted pour batter in the pan. Start in the middle and then lift your pan off the stove top, and swirl it around. Pour enough batter so the entire pan gets coated.
Let cook for 3-4 minutes and then flip. You will know it’s ready when you can easily get your spatula under it and it quickly loosens from the pan. If it sticks to the pan, the batter is too thick, add a little milk a tsps at time to thin it out. If the pancake gets airy, with wholes in it, the batter is too thin, add flour a tsps at a time to thicken it.
After its flipped, let it cook for 1-2 minutes. Flip pancake onto a plate and sprinkle with lemon juice and sugar- roll up pancake sprinkle a little more lemon juice and sugar.
Each time you make a pancake add butter to the pan!
These are served as is! No maple syrup is needed, unless of course you want it.
Hope you enjoy these as much as I do.
Lisa Annie,
Xoxo
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