Post by: Ree | The Pioneer Woman | Published on: 08/29/2016
Do you ever eat pancakes and about halfway through the big, beautiful stack, you get hit with that “blech” feeling? Or heck, that “belch” feeling? (Ha.) Not that the pancakes aren’t delicious…just that you’ve had enough?
Well, there’s something about the addition of lemon—both the zest and the juice—that mitigates that whole blech/belch effect. It just adds a nice citrusy freshness, something lovely and nice that makes you go “Mmmmmm! How lovely and nice!”
Here’s a batch I whipped up yesterday. They were so tasty, light, and fluffy. And can I just say, on another note, how nice it is to be posting a new old-school recipe post this morning! Between my recipe videos and the busy-ness of summer, it’s sure been awhile. Being back in the saddle is a mighty good feeling.
First things first: zest a couple o’ lemons. They’ll make your kitchen smell like Heaven, and wait’ll you see what the zest does for the pancakes!
Measure a couple of cups of milk…
Then slice the zested—also known as nekkid—lemons in half…
And squeeze in the juice of 1 1/2 of the lemons.
And I’m just going to say it: I do not know what that tiny hair is on the hinge of the lemon juicer. And I don’t think I want to know.
Actually, if it makes you feel any better, I think I’ve solved the mystery: This lemon juicer resides in the same drawer as my boar’s bristle pastry brushes, and that looks like a little fragment of a boar’s bristle.
Let’s just agree that’s what it is and move on…okay?
Let the lemon juice sit in the milk for a bit while you mix up the dry ingredients: Combine 3 cups of flour with 2 tablespoons baking powder…
1/4 cup sugar…
And 1/4 teaspoon of salt, which had fallen off my pink, pallid hand by the time the camera decided to click.
Sift it until it’s nice and fluffy and light.
Whisk a couple of eggs and have them ready…
Melt 1/4 cup of butter…
And add a tablespoon of vanilla to the milk/lemon mixture, which by now should be very curdly and buttermilky looking.
Now it’s time to mix the batter! Add the milk mixture while stirring gently, stopping when it’s halfway mixed.
Add the egg and stir it a little more.
Then add the melted butter and the zest…
And stop when it’s all combined. If it’s overly thick, you can add just a little bit ‘o milk!
I like to fry pancakes in an iron skillet over medium heat. Add a couple of tablespoons of butter and melt it until it’s sizzly…
Then drop 1/4 cup helpings in the skillet, smearing the surface so that it’s nice and even.
Flip them after a couple of minutes, when they’re nice and golden, and let them cook on the other side until golden.
Serve ’em with butter and syrup…with another sprinkling of zest!
These are A…MA…ZING!
Everything that’s lovely about pancakes, but with a definite lemon undertone—just enough for it to cut through all the sweetness and make you feel good about the world. And you can go crazy and use more of a lemon powdered sugar glaze if you’d like this to be more of a dessert…and whipped cream would be nice, too! I won’t tell anyone.
- PREP TIME: 15 Minutes | DIFFICULTY: Easy | COOK TIME: 15 Minutes | SERVINGS: 4 Servings
- 2 whole Lemons
- 2-1/4 cups 2%% Milk
- 1 Tablespoon Vanilla
- 3 cups Flour
- 1/4 cup Sugar
- 2 Tablespoons Baking Powder
- 1/4 teaspoon Salt
- 2 whole Eggs, Beaten
- 1/4 cup Butter, Melted
Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.
Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it’s halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.
Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it’s melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.
Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)
Reference Article: http://thepioneerwoman.com/cooking/lemon-pancakes/