Fluffy Lemon Pancakes Gfcf Recipes

LEMON PANCAKES

Steps:

• In a large bowl whisk together the flour, baking powder, baking soda and salt.
• Whisk together the milk and lemon juice.
• In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
• Then whisk the milk mixture into the bowl with the eggs.
• Gently fold the wet ingredients into the dry ingredients.
• Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
• Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
• Repeat with the rest of the batter.

FLUFFY LEMON PANCAKES GFCF

Steps:

• For Custard:.
• In a saucepan, dissolve rice starch in the milk substitute and then stir in the sugar.
• Cook over medium heat about ten minutes, stirring constantly, until mixture starts thickening.
• Add the vanilla powder and rose water. Stir with a whisk to keep it from clumping up. Cook a few more minutes only till the mixtures starts to look like a pudding consistency. Remove from the heat.
• Transfer to a bowl and chill for a half an hour.
• For Pancakes:.
• In a bowl beat the egg whites till just start to get stiff.
• In another medium bowl combine the egg yolks, 2 cups of custard, the oil, sugar, salt, lemon juice and zest, baking powder and flour. Beat with mixer till smooth. Fold in egg whites.
• Heat a non-stick griddle over medium high heat and then spray on Baker's joy. You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.
• Scoop out a 1/4 cup of batter onto your griddle for each pancake.
• Pancakes are ready to flip when edges start to look dry and the middle is slightly bubbly. Cook on opposite till slightly tanned.
• Serve with margarine and confectioners sugar, or pancake syrup. Another yummy substitute is Lemon Curd.

LEMON DRIZZLE PANCAKES

Steps:

• Whisk all of the pancake ingredients together in a large bowl until smooth.
• Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
• Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
• Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
• To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.