Saturday, January 5, 2013

Lemony Pancakes


The best thing after a big night out is a giant breakfast to cure your hangover. Neal and Laura visiting guaranteed that we would be having a giant breakfast.

This is my favorite pancake recipe because it makes fluffy but not dry pancakes that are almost a crepe in consistency. The burst of citrus makes every mouthful worth it.

They are a little time consuming to make depending on how many you plan on cooking at a time. I wake up early so I amused myself by making one medium/large pancake at a time and warming them in the oven until everyone dragged themselves out of bed. I made a double recipe and it makes 15 – 20 that fed 6 people.



Ingredients:

-          1 ½ cup Full Cream Milk
-          4 tsp Lemon Juice (fresh squeezed)
-          2 tbsp Sugar
-          1 ½ cup Self-Raising Flour
-          ¼ tsp Bicarbonate of Soda
-          1 Egg
-          1 ½ tbsp Melted Butter

Directions:

Despite the Full Cream these pancakes end up being light. Mix the Cream, Lemon Juice and sugar in a large mixing bowl. Set the mixture to the side for 5 minutes while the Lemon Juice starts to curdle the Cream… this sounds gross but you are basically in the infant stages of making cheese. I guess these could be called Lemony Ricotta Pancakes.

Combine the Egg and Melted Butter with the Cream mixture. Add the wet ingredients to the dry Flour and Bicarb, mix and let stand for another couple of minutes. Cook in a lightly greased skillet until bubbles show through, flip and repeat.    

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