Lemon Pancakes Recipe
whipped mascarpone (3,) blueberries, powdered sugar, syrup.
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Ingredients
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Pancake Batter
Method
Pancake Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and melted butter until well mixed.
- 3
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. The batter may be lumpy, which is okay.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- 5
Keep Warm
Transfer cooked pancakes to a plate and keep warm in a low oven while you cook the remaining batter.