Luscious lemon pancakes recipe

Luscious Lemon Pancakes recipe

This article was published by: Matthew

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Ingredients

1 cup flour

1 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Grated rind of 1 lemon

1 egg

2 Tablespoons corn oil

One 8-ounce carton lemon yogurt

Juice of 1 lemon

Blueberry Sauce

2 teaspoons grape juice or blueberry syrup

1 cup blueberry jam

Instructions:

This is a breakfast we serve all year long but especially when the pansies are in bloom. A beautiful pansy on the plate makes you think of spring, and the wonderful lemon flavor of the pancakes puts a spring in your step. I usually don’t mention until after everyone has enjoyed these Luscious Delights that this recipe was taken from an Innkeepers’ Low Fat Cookbook! They never believe it!

Mix flour, sugar, baking powder, baking soda, salt, and lemon rind. Add egg, oil, yogurt, and lemon juice. Batter will be slightly thick and puffy. Cook on a hot griddle (they cook quickly). Serve with blueberry syrup or blueberry sauce (see below). Top with powder sugar and blueberries.

Blueberry Sauce: (I use syrup/jam combo and add fresh blueberries.) Heat jam and juice (or syrup) in an uncovered, microwave-safe dish about 2 minutes on high. Stir.