Lemon Cinnamon Pancakes Recipes

LEMON PANCAKES

Steps:

• In a mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Set aside.
• In another mixing bowl, whisk together milk, lemon juice, egg, oil, and vanilla until incorporated. Stir in the lemon zest.
• Stir the wet ingredients into the dry ingredients. Whisk just until combined. (batter will be slightly lumpy)
• Preheat a non-stick skillet or griddle on medium-high heat. Spray with non-stick cooking spray or coat with butter.
• Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
• Serve warm, dusted with powdered sugar, fresh whipped cream, and fresh blueberries!

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.