» Meet 
This is one of my most requested brunch items. Your family will love the tart, yet sweet, flavor of these pancakes. Dust them with confectioner's sugar and don't forget the fresh raspberry sauce -- a welcome change from maple syrup.
This recipe can be found in my first book Back to the Table: The Reunion of Food and Family (Hyperion).
LEMON PANCAKES WITH RASPBERRY SAUCE
Makes 22-24 pancakes
Raspberry Sauce
12 ounces fresh raspberries
¼ cup granulated sugar
2 teaspoons fresh lemon juice
Pancakes
½ cup sour cream
1 tablespoon unsalted butter, melted
1 large egg
1 tablespoon grated lemon zest
½ cup fresh lemon juice
¼ cup milk, or more as needed
1 cup self-rising flour
2 tablespoons granulated sugar
Confectioner's sugar, for serving
Grated lemon zest, for serving
To make the raspberry sauce, puree the raspberries, sugar, and lemon juice in a food processor or blender. Rub the puree through a wire sieve into a bowl.
To make the pancakes, combine the sour cream, melted butter, egg, lemon zest, lemon juice, and milk in a bowl and beat well. Add the flour and sugar. Stir carefully but do not overmix. Add more milk if the batter is too thick.
Preheat a griddle or nonstick pan. Test with a little batter to see if the griddle is hot. When the griddle is ready, pour silver-dollar-size pancakes. Watch for little bubbles to form on the surface. Cook for 3 to 4 minutes per side. Serve hot, garnished with confectioners' sugar and grated lemon zest.
9 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment