Lemon-Scented Pancakes

These are a little bit everyday and a little bit special because of the lemony lift.  If you are a savory pancake fan (or insist on having them with peanut butter), you may wish to leave out the lemon zest (but not the juice).  You can make the batter the night before, or you can make it in the morning and let it rest for an hour before cooking.

Serves 2
Total prep and cooking time: 1 hour 30 minutes    (including 1 hour rest time)

3/4 cup unbleached white flour

1/4 cup stoneground whole wheat flour

1 tablespoon buttermilk powder

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 extra large egg

2 tablespoons canola oil

3/4 cup 1% milk

zest of one lemon

2 teaspoons fresh lemon juice

 

 
Mix the flours, buttermilk powder (sieved), sugar, baking powder and salt in a small bowl.  Stir with a dry whisk or a fork until well combined.

In a medium mixing bowl, beat the egg, canola oil, milk, lemon zest and lemon juice thoroughly with a whisk.  Add the combined flour mixture to the wet mixture, and stir just barely until combined.  Don't try to stir out all the lumps, they will take care of themselves.

Cover and let rest in the fridge for an hour (or overnight).  Fry over medium heat on a non-stick skillet that has been lightly spritzed with canola oil.  When the pancake is starting to look dry around the edges and there are bubbles breaking throughout (and a few are staying open), it's time to flip them over. 

Make them any size you like - silver dollar-sized are adorable as part of a bigger breakfast, and larger ones heat up splendidly for a quick breakfast the next day...if you have any left over.  This recipe makes about 4 to 5 large pancakes.

 

 

PSSST!

Want a different sort of topping for your pancakes?  Try spreading vanilla or fruit yoghurt over them.