Recipe Corner – Lemon Pancakes

Sometimes it’s a challenge to come up with new breakfast selections that will be pleasing to the majority of guests. A particular guest favorite and frequently on the menu, are lemon pancakes. Made with sour cream one would think they’d be heavy, but in fact, they are feather light.

Whisk together in a large bowl:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp. salt
Whisk together in another bowl:
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 1/4 cup fresh lemon juice
  • 3 T melted butter
  • 1 large egg
  • 1 1/2 tsp. vanilla
Pour the wet ingredients over the dry ingredients and gently whisk together, mixing until just combined. Fold in:
  • Finely grated zest of 2 lemons
The batter will be thick and bubbly, similar to cake batter.
I serve them with Devonshire cream or raspberry syrup. Either is delicious.

Ros Bruno
The Whistling Swan Inn
110 Main St.
Stanhope, NJ 07874
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