Lemon Pancakes with Dark Sweet Cherries

During the winter brrr, what’s better for breakfast than a little citrus flavor?

I found the original recipe in Joy of Cooking  after finding some near dead and departed lemons on the cabinet last summer.   This recipe was delicious and made super thick, delicious pancakes.    I wanted to tweak the recipe a bit and use it for a Christmas holiday breakfast with family and friends.

Lemon Pancakes
Slightly adapted from Joy of Cooking

1 c. all-purpose flour
1/3 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. honey-flavored Greek Yogurt
1/2 c.  milk
zest of 2 lemons
1/4 c. fresh lemon juice
3 T. melted butter (plus one more tablespoon for melting on the griddle before cooking)
1 farm fresh egg
1 1/2 t. pure vanilla extract

Whisk together the dry ingredients in one bowl.   In another bowl, whisk together the wet ingredients.    Quickly mix the liquid into the dry.   Stir until just combined.

Melt 1 tablespoon of butter on the griddle.   When griddle is hot, pour about 1/4 cup of the batter for each pancake.    (This is a thick batter.)

Makes about twelve 4-inch pancakes.   (This recipe is easily doubled for a crowd.)

Serve with this cherry topping.

Dark Sweet Cherry-Maple Topping

2 c. frozen dark sweet cherries
1/4 c. pure maple syrup

Place frozen cherries in a sauce pan.   Drizzle with the syrup.   Cover and place over medium heat.   When mixture starts to boil, remove cover and if necessary increase heat.   Bring to a rapid simmer and cook about 5 minutes.

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Not the prettiest picture but they sure were delicious.

These pancakes are not the prettiest and will not be perfect circles because the batter is so thick.   But, they are delicious just the same and the cherries add a bit of holiday flair.

After the busy Christmas season, I hope you are now able to relax, perhaps take a few extra days off, and enjoy a leisurely breakfast with the family.

 

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