Fluffy sunshine pancakes
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By Crystal D
Fluffy sunshine pancakes
7 steps
Prep:15minCook:15min
fluffy, lemony pancakes
Updated at: Thu, 17 Aug 2023 03:28:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories231.7 kcal (12%)
Total Fat8.8 g (13%)
Carbs32.4 g (12%)
Sugars4.7 g (5%)
Protein5.5 g (11%)
Sodium552 mg (28%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1lemon's zest
¼ cfresh lemon juice
¾ cupoat milk
approximate, or other low fat milk
1 cupall purpose flour
1 tsugar
1 tspbaking powder
½ tspbaking soda
½ tspkosher salt
1egg
2 Tolive oil
or melted butter
1 tspvanilla
1 tcoconut
finely shredded, lightly toasted, optional
Lemon drizzle (optional)
Instructions
Step 1
Combine milk and juice from 1/2 a lemon in a medium bowl, adding enough milk so the combo is 1 cup total. Set aside for 5 minutes.
Step 2
Combine dry ingredients including lemon zest.
Step 3
Combine all wet ingredients into dry just until lumps are gone. Let sit.
Step 4
Heat large cast iron griddle to medium, where a spot a sprinkle of water dances in the griddle. Coat with cooking spray. Pour 1/4 cup of batter onto griddle and cook until bubbles appear on surface and edges are drying. Flip and cook through. Do not flatten or press down on pancakes. Place pancakes in a warmer or under a clean kitchen towel to stay warm while finishing the rest.
For the lemon drizzle...
Step 5
Gently stir juice from 1/2 a lemon with powdered sugar and light pinch of salt, adding more sugar until desired consistency.
Step 6
Serve lemon drizzle over pancakes. Top with fresh blackberries, if desired.
Step 7
Makes about 12 pancakes.
Notes
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