Little Lemon Pancakes Food

LEMON DRIZZLE PANCAKES

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.

LITTLE LEMON PANCAKES

Steps:

• Combine flour, baking powder, sugar, and salt in large bowl.
• Add milk, club soda, egg yolk, lemon zest, vanilla and oil.
• Beat well.
• In a separate bowl, beat egg whites with electric mixer until stiff peaks form.
• Gently fold egg whites into batter.
• Spray a large nonstick frying pan with cooking spray.
• Over medium-high heat, drop batter by tablespoonfuls to make 2-inch pancakes.
• Cook until golden brown on both sides, turning once.
• (Be careful not to let them burn-- doesn't take long to cook!).