Pancakes have a rich history dating back centuries, a comfort food enjoyed across cultures and continents. Originating from ancient civilizations, pancakes have evolved to suit different tastes and styles, becoming a staple in countless breakfast tables around the world. In this recipe, we infuse a burst of zesty flavor into traditional pancakes with a tangy Fresh Lemon Glaze, adding a delightful twist to the classic breakfast fare. The combination of fluffy pancakes and the citrusy punch of lemons make these pancakes an invigorating and refreshing way to start your day!
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Why You Should Make This Recipe
Making these pancakes is super easy and it makes your breakfast exciting! Imagine having pancakes that taste sweet and a little sour from the lemon – it’s a delicious combination. This recipe is great for everyone, whether you’re a pancake pro or trying it for the first time.
Everything you’ll need
Whether you’re a pancake aficionado or a novice in the kitchen, this delightful and easy-to-follow recipe will make you a breakfast hero. Here’s everything you’ll need to make them:
- Pancake Mix: A premade mixture of flour, baking powder, and other ingredients that simplifies pancake prep.
- Milk: Adds moisture and richness to the pancake batter.
- Eggs: To provide structure and help bind the pancake batter together.
- Lemon Zest: The outer peel of a lemon, grated to add a burst of lemony flavor.
- Lemon Juice: Infuses the pancakes with a tangy, citrus taste.
- Sugar: To enhances the sweetness and adds a slight caramelization to the pancakes.
- Butter: For flavor and to create a tender texture in the pancakes.
- Vanilla Extract: Adds a sweet and aromatic taste.
The Details
Step #1: In a mixing bowl, combine the pancake mix, milk, eggs, lemon zest, sugar, melted butter, vanilla extract, and salt. Mix until just combined and no large lumps remain. Let the batter rest for 5 minutes.
Step #2: Place a non-stick griddle or pan over medium heat and allow it to preheat.
Step #3: Pour a ladleful of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Step #4: In a small bowl, mix the lemon juice and a bit of lemon zest with powdered sugar until you get a smooth glaze consistency.
Step #5: Stack the pancakes on a plate and drizzle the lemon glaze over the top. Serve warm and enjoy the citrusy goodness!
This Fresh Lemon Glaze Pancake recipe promises a delightful breakfast that will make your morning brighter. The tangy lemon glaze takes the traditional pancake experience to new levels, leaving you wanting more with each bite. Enjoy this burst of sunshine on your plate!
More Breakfast Recipes:
Lemon Drizzle Loaf Cake
Ingredients
- 230 g caster sugar
- 180 g unsalted butter softened
- Zest of 2 lemons
- 3 eggs medium
- 45 ml milk any is fine
- 225 g self raising flour
- 1 tsp lemon juice
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
Lemon Drizzle
- 58 g caster sugar
- 2 tbsp lemon juice
Lemon Icing (optional)
- 35 g icing sugar
- 2 tsp lemon juice
Instructions
- Preheat your oven to 165°C (350°F). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-5 minutes.
- Mix in the lemon zest. Then, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- In a separate bowl, sift together the self-raising flour, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing. Add the milk and 1 tsp lemon juice, and fold into the batter until smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center of the cake comes out clean.
- While the cake is baking, mix the 58g caster sugar and 2 tbsp lemon juice in a small bowl until the sugar dissolves.
- When the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Transfer the cake to a wire rack. While it’s still warm, poke small holes all over the top with a skewer or fork and pour the lemon drizzle over, letting it soak in.
- For the optional lemon icing, mix 35g icing sugar with 2 tsp lemon juice until smooth. Once the cake is completely cool, drizzle the icing over the top for an extra lemony finish.
- Slice the cake and enjoy your delicious lemon drizzle loaf cake!