Lemon Pancakes
This zesty lemon pancakes recipe makes a great stack for your breakfast or brunch shake up from the standard pancake fare and these are topped with a lemon and brown sugar syrup that make for a classic recipe from the first bite.
Servings 4
Calories 561kcal
Ingredients
Pancakes
- 220 grams / 4 large eggs
- 45 grams / 3 tablespoons lemon juice 1 medium lemon
- 5 grams / 1 teaspoon lemon zest finely chopped
- 160 grams / ⅔ cup milk
- 100 grams / ½ cup superfine/caster sugar
- 240 grams / 1 ½ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 5 grams / 1 teaspoon baking soda
Syrup
- 82 grams / ⅓ cup lemon juice
- 5 grams / 1 teaspoon lemon zest finely chopped
- 110 grams / ½ cup brown sugar
- 30 grams / 2 tablespoons butter
Instructions
Pancakes
- Place the eggs, lemon juice, lemon rind, milk and sugar into a bowl and whisk to combine.
- Place the flour, baking powder and baking soda into a separate bowl.
- Sieve into the lemon mixture. Whisk until smooth and well combined. Allow to stand for 10 minutes.
- Place 1 teaspoon of butter into a frying pan and heat on low to medium.
- Spoon tablespoonful amounts of the batter into a frying pan and cook until browned, approximately 1 ½ minutes on either side.
- Continuing with the remaining batter until done.
Syrup
- Meanwhile, for the syrup, place the brown sugar, lemon juice, zest and butter into a small saucepan.
- Heat on medium high, stirring until thoroughly bubbling and reduced, approximately 4 minutes. It will be a loose thinner syrup than you're used to for pancakes.
- Stack some pancakes onto your serving plate, and drizzle over some of the lemon syrup.
- Serve immediately.
Notes
- Lemon juice: Fresh lemon juice is used to give optimum lemon flavor. It’s best not to replace with the bottled stuff here.
- Baking powder and soda: These two ingredients help our pancakes rise and gives them that fluffy interior with the baking soda activated due to the acidity in that lemon juice.
- Brown sugar: Light brown sugar was used here for a light sweet flavor that compliments the lemon pancakes perfectly. You could substitute in equal measure with raw sugar or use dark brown sugar and superfine or caster sugar in half measure.
- Heavy based frying pan: A heavy based frying pan is best here to keep the heat, even on a low temperature to make those outer edges golden and keep the interior of your pancakes fluffy.
Nutrition
Calories: 561kcal