Every time Valentine’s Day rolls around my brain starts thinking almost nonstop about pancakes. In fact…just a few days ago I had a stack of banana pancakes and a glass of champagne for dinner. Okay, I think about pancakes on lots of days, not just Valentine’s.
Yesterday Kara posted our Meyer Lemon Strawberry Compound Butter…what better pairing for those cute little hearts than pancakes? Am I right? They’re adorable!!
I enjoyed this recipe because the meyer lemon really shined through. It’s amazing what lemon zest can do to a recipe, such a fresh, citrusy flavor.
Valentine’s Day is only a few days away. Consider this recipe for breakfast in bed…or even better…a champagne and pancake dinner!
Yield: approx 6-8 pancakes
1 cup flour
¾ cup buttermilk
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
zest of 1 meyer lemon
In a small bowl, beat an egg with a whisk. In a medium bowl, combine flour, sugar, baking powder, salt and lemon zest. Pour in buttermilk and beaten egg, mix until just combined.
Preheat a skillet or griddle. Make sure it’s hot before you add the batter to the pan.
Lightly butter the pan. Use a ¼ measuring cup to scoop out batter; pour batter in circle shapes into the pan. When bubbles start to form on the surface of the pancake, flip and continue cooking on the other side. Pancakes are done when they’re golden brown on both sides.
Serve hot with butter, maple syrup and a sprinkling of powdered sugar.
Source: adapted from Made in Sonoma