Wednesday, May 27, 2009
These are delicious! They would be great served with Buttermilk Syrup also. I usually use blueberry and it seems to be a nice compliment to the lemon. They are even good with just powedered sugar (like the picture I stole off the internet as I always forget to take a picture.
Prepare and preheat your griddle.
Whisk together in a large bowl:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together in another bowl:
3/4 cup sour cream
1/3 cup milk
1/4 cup fresh lemon juice
3 tablespoons unsalted butter, melted
1 large egg
1 1/2 teaspoons vanilla
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Fold in:
finely grated zest of 2 lemons
The batter will be thick and bubbly - similar to a cake batter. Spoon 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 22 degree oven while you finish cooking the rest. Serve with blueberry syrup, honey or sweetened sour cream.