LEMON-RASPBERRY PANCAKES
Make and share this Lemon-Raspberry Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
- Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
- Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.
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Hania Mehmood
[email protected]These pancakes were a bit too sweet for my taste. I think I might have added too much sugar. Next time I'll use less sugar and see how they turn out.
Aisha Juma
[email protected]I loved the bright and cheerful flavor of these pancakes. The lemon and raspberry flavors were perfect together and the pancakes were so light and fluffy. I'll definitely be making these again!
Danushka Alwaththa
[email protected]These pancakes were delicious! I used fresh raspberries and they really made the pancakes pop. I will definitely be making these again.
Jessica Gore
[email protected]These pancakes were a bit too dense for my taste. I think I might have overmixed the batter. Next time I'll be sure to mix it just until the ingredients are combined.
Silva Tetteh
[email protected]These pancakes were easy to make and turned out great! I used fresh raspberries and they really made the pancakes pop. I will definitely be making these again.
Firdus islam
[email protected]I'm not a huge fan of pancakes, but these were really good! The lemon and raspberry flavors were a nice change from the usual maple syrup and butter. I'll definitely be making these again.
Kayla Anderson
[email protected]These pancakes were delicious! I used frozen raspberries and they worked just fine. I also added a bit of vanilla extract to the batter for extra flavor. I'll definitely be making these again.
ASSIGNMENT TV SHOW
[email protected]I made these pancakes for my kids and they gobbled them up! They loved the sweet and tangy flavor. I'll definitely be making these again.
Marri Jan
[email protected]These pancakes were a bit too lemony for my taste, but my husband loved them. I think next time I'll use less lemon zest.
Jayden Hendrix
[email protected]I loved the bright and cheerful flavor of these pancakes. The lemon and raspberry flavors were perfect together and the pancakes were so light and fluffy. I'll definitely be making these again!
Stephanie howard
[email protected]These pancakes were easy to make and turned out great! I used fresh raspberries and they really made the pancakes pop. I will definitely be making these again.
Baba ki Jan
[email protected]I'm not usually a pancake person, but these pancakes changed my mind! The lemon and raspberry flavors were so refreshing and delicious. I'll definitely be making these again.
George Stokley
[email protected]I made these pancakes for a brunch party and they were a huge success! Everyone loved the unique flavor combination and the pancakes were cooked to perfection. I highly recommend this recipe.
Lisa Wachter
[email protected]These pancakes were a hit with my family! The lemon and raspberry flavors were perfectly balanced, and the pancakes were light and fluffy. I'll definitely be making these again.