Light & Fluffy Lemon Pancake Recipe

Light & Fluffy Lemon Pancake Recipe

Light & Fluffy Lemon Pancake Recipe

Ingredients
  • 2 cups buttermilk (you can use regular milk in a pinch!)
  • 1 tablespoon white vinegar
  • 6 drops lemon essential oil
  • 2 cups white flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ tsp salt
  • 1 large egg
  • 3 tablespoons butter, melted & cooled to room temperature
Instructions
  1. Whisk buttermilk, vinegar, and lemon essential oil together in a medium bowl and set aside. Whisk dry ingredients together in another medium bowl. Whisk the egg and melted butter into the buttermilk mixture until well combined. Make a well in the middle of the dry ingredients and pour the milk mixture in carefully. Gently whisk together until just combined. It’s ok to have a few lumps remaining. Do not over mix! Over mixing will produce a tough and chewy pancake.
  2. Heat a griddle or skillet to about 370. Pour the batter onto the skillet, using a ¼ cup measuring cup for each pancake. Flip when large bubbles begin to appear. Cook the second side until golden brown. Serve warm with toppings of choice. Homemade raspberry jam with powdered sugar is divine!

Brown Butter Frosted Lemon Squares

 

Brown Butter Frosted Lemon Squares

Ingredients
  • 8 ounces (1 cup) butter
  • 2 tablespoons lemon juice
  • 2 cups (250 grams) all-purpose flour
  • ⅔ cup (150 grams) sugar
  • ¼ teaspoon salt
Lemon Glaze
  • 1 tablespoon salted butter, melted
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • 1½ – 2 tablespoons lemon juice
Instructions
  • Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.
  • Melt the butter in a heavy-bottomed sauce pan over medium heat, whisking occasionally. When the butter starts to foam, whisk constantly until it turns brown and fragrant. Remove immediately to a large mixing bowl. Allow the butter to cool, then whisk in 2 tablespoons lemon juice.
  • Add the flour, sugar, and salt to the butter and beat with a mixer on low speed until just combined. Don’t overmix. Press into the bottom of prepared pan.
  • Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely.
Lemon Glaze
  • Meanwhile, make the lemon glaze. Melt 1 tablespoon of butter and whisk into powdered sugar. Add the zest of 1 lemon, and just enough lemon juice to make a thick, but pourable glaze, about 1½ – 2 tablespoons. Whisk until smooth and combined.
  • Pour glaze over shortbread and allow to set before cutting into bars.