vrijdag 22 november 2013

Lemon Pancakes with Vanilla Bean Syrup (Kopie)


yields 6-8 pancakes

1 cup white whole wheat flour (you can sub with all-purpose flour too)
1 tablespoon baking powder
1/4 teaspoon salt
zest of 1 lemon
1 cup non-dairy milk
2 tablespoons melted butter
3 tablespoons freshly squeezed lemon juice

Combine the flour, baking powder, lemon zest and salt in a medium bowl. Separately combine the milk, butter and lemon juice. Add the milk mixture to the dry ingredients and mix just until combined. It’s okay to have a few lumps, over mixing makes for tough pancakes.

Heat a nonstick griddle over medium-high heat (325 degrees).

Pour a 1/4 cup of batter onto the heated griddle. Cook the pancakes for a couple of minutes or until bubbles appear on the surface. Slide a spatula under the pancake and flip it. Cook the pancake on the other side for another 2 minutes or until golden brown.

Vanilla Bean Syrup
1 cup granulated sugar
1 cup water
1 vanilla bean

Combine water and sugar in a small saucepan over medium-high heat. Split the vanilla bean down the middle and scrape out the center. Add to sugar/water mixture, bring to a boil and then reduce heat to a simmer. Continue to simmer until sugar is dissolved. Remove from heat. Pour over lemon pancakes as syrup.

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