LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
Steps:
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
GINGER PANCAKES WITH LEMON SAUCE
Pancakes aren't just for breakfast anymore! These sweet dessert pancakes have a hint of ginger and a refreshing lemon sauce.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
- Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 100 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 36 g, TransFat 1 1/2 g
GINGER PANCAKES WITH LEMON SAUCE
Sounded like a different breakfast. I had to post. Haven't tried it yet though. From Culinary Classics, SD Symphony Orchestra League Cookbook.
Provided by Oolala
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Beat all pancake ingredients in a large bowl with a mixer until smooth.
- Pour a scant 1/4 cup batter onto hot griddle, grease as necessary.
- Bake until pancakes are dry around the edges. Turn and bake the other side.
- Remove cooked pancakes to a plate and serve with the lemon sauce on top.
- For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.
Nutrition Facts : Calories 540.3, Fat 25, SaturatedFat 6, Cholesterol 78.9, Sodium 743.7, Carbohydrate 73.3, Fiber 1.2, Sugar 46.1, Protein 7.3
LEMON SAUCE FOR PANCAKES RECIPE - (4.2/5)
Provided by HeidiHo5
Number Of Ingredients 6
Steps:
- Combine the sugar and cornstarch in a saucepan. Add in the lemon juice and stir. Add remaining ingredients, stir well, and cook over medium heat until thickened, stirring often. *can also be made in the microwave
LEMON DRIZZLE PANCAKES
Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- Whisk all of the pancake ingredients together in a large bowl until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
- Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
- Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
- To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.
Nutrition Facts : Calories 560 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
PANCAKES WITH LEMON AND SUGAR FOR SHROVE TUESDAY - PANCAKE DAY
This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans
Provided by French Tart
Categories Breakfast
Time 25m
Yield 10-14 Pancakes
Number Of Ingredients 7
Steps:
- You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
- Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Pour the pancake batter into a jug or a bowl with a pouring lip.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
- Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
- Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
- If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
- TO SERVE.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
- To FREEZE.
- Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
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RICOTTA PANCAKES WITH CREAMY LEMON SAUCE - NICKY'S …
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5/5 (2)Total Time 25 minsCategory BreakfastCalories 799 per serving
- Start with the lemon sauce. In a medium sized saucepan, mix together the eggs, butter, lemon juice, lemon zest, honey and cream.
- Heat slowly whilst stirring slowly with a whisk all the time. After about 4-5 minutes of stirring, the sauce will start to thicken. Keep stirring, until the sauce is the thickness of a light custard, then turn off the heat.
- Now make the pancakes. Place the ricotta, milk, egg yolks and vanilla into a mixing bowl and stir to combine (it will look a little lumpy, don't worry, that's just the ricotta texture - you won't notice lumps in your pancakes).
LEMON PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (10)Total Time 40 minsServings 10Calories 180 per serving
- In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese., Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine., In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain., Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350°F if you have an electric griddle with a thermostat.
- A muffin scoop works very well here. Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing., Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over.
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