Get ready to tantalize your taste buds with a delightful twist on a breakfast classic! These Lemon Pancakes with Raspberry Syrup are not just any pancakes; they are a burst of sunshine on your plate, perfect for brightening up your morning routine. Imagine fluffy pancakes infused with zesty lemon, topped with a homemade raspberry syrup that is both sweet and slightly tart. This scrumptious recipe is quick and easy, taking just 25 minutes from start to finish, making it ideal for busy mornings or leisurely brunches. Read on to discover how to whip up this delicious dish that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup lemon juice
- 1/2 cup raspberries
- 1/4 cup maple syrup
Instructions
- In a large mixing bowl, sift together flour and baking powder to ensure no lumps remain and ingredients are well combined.
- Add sugar to the dry ingredients and whisk thoroughly to distribute evenly.
- In a separate bowl, combine milk and fresh lemon juice. Let the mixture sit for 2-3 minutes to create a buttermilk-like consistency.
- Pour the liquid ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; some small lumps are acceptable.
- Let the pancake batter rest for 5 minutes to allow the flour to absorb the liquid and baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot surface. Cook until small bubbles form on the surface, approximately 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- For the raspberry syrup, place raspberries and maple syrup in a small saucepan. Gently heat and mash raspberries while stirring.
- Simmer the raspberry syrup for 3-4 minutes until it reaches a slightly thickened consistency.
- Strain the syrup through a fine-mesh sieve to remove raspberry seeds if desired.
- Serve pancakes warm, drizzled with fresh raspberry syrup. Optionally garnish with additional fresh raspberries or lemon zest.
Tips
- Sift for Success: Always sift your flour and baking powder together to ensure your pancakes are light and fluffy. This helps to eliminate lumps and evenly distribute the baking powder.
- Buttermilk Hack: For a richer flavor and fluffier texture, let the milk and lemon juice mixture sit for a few minutes to create a homemade buttermilk. This small step makes a big difference!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few small lumps in the batter are perfectly fine and will result in tender pancakes.
- Rest the Batter: Allowing the pancake batter to rest for 5 minutes lets the flour absorb the liquid and the baking powder activate, leading to fluffier pancakes.
- Perfect Pancake Flip: Wait until you see small bubbles forming on the surface of the pancakes before flipping them. This ensures they are cooked through and won’t fall apart.
- Customize Your Syrup: Feel free to experiment with the raspberry syrup! You can add a splash of lemon juice or a pinch of vanilla extract for an extra flavor boost.
- Serving Suggestions: Serve your pancakes warm with the raspberry syrup drizzled generously on top. For an added touch, garnish with fresh raspberries or a sprinkle of lemon zest to enhance the presentation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 10mg
