I was home this past weekend and had a request for more pancakes, so I decided to try something new. This recipe is adapted from King Arthur Flour’s recipe, but I added a little twist to it. Instead of plain pancakes, I decided to go with lemon and I added in some cognac for a little extra something.
These pancakes are light and springlike, perfect for a summer breakfast outside on a sunny day. They’re even better garnished with a little lemon zest and a light touch of maple syrup.
SWEET LEMON PANCAKES:
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons melted butter (or vegetable oil, but that makes for a drier pancake)
- zest of one large lemon
- 2 teaspoons of brandy
- 1 1/2 cups all-purpose flower
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- In a medium bowl, beat your eggs and milk until they become light and foamy (about 3 minutes at high speed of an electric mixer, though I did this step by hand with a whisk)
- Stir in the melted butter (or vegetable oil), then the brandy and lemon zest
- In a separate, small bowl, whisk the salt, baking powder, flour, and sugar together
- Mix your dry mixture into your wet batter, stirring until just incorporated (some small lumps are ok). Now let your batter stand and thicken for about 15 minutes (it’s ok to skip this step, I did and they turned out fine)
- Heat a skillet over medium heat and brush a light coating of vegetable oil or butter over it. You’ll know it’s hot enough when a drop of water sizzles and evaporates immediately.
- Using a small ladle (or measure 1/4 cupfuls of batter) drop batter into the center of your pan. I usually spread mine out a bit so that they’re a little thinner. Bubbles will form and break, but the best way to check is to simply lift the pancake a bit with a spatula and when the bottom is golden-brown, flip it.
- For an extra lemony taste, grate some more zest on top of each pancake. Serve with your favorite topping (I recommend just a touch of maple syrup)