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!

Light and Fluffy Meringue Pancakes Recipe

Light and Fluffy Meringue Pancakes Recipe

Light and Fluffy Meringue Pancakes Recipe

Ingredients
  • 1 cup flour
  • 1/4 tsp kosher salt
  • 1 cup milk
  • 1 tsp vanilla
  • 2 egg yolks
  • 3 egg whites
  • 1/4 cup sugar
Instructions
  1. In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth. Do not over-mix.
  2. In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the batter until there are no visible white streaks.
  3. Heat a griddle or skillet over medium high heat. Pour about 1/4 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side.
  4. Keep warm in a 200F oven if not serving immediately.