Description
Bright and zesty lemon pancakes, perfect for breakfast or a sweet treat, drizzled with a sweet glaze.
Ingredients
Scale
- 1/2 cup melted butter
- 1 1/4 cups sugar
- 2 eggs
- 1/3 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 cup milk
- Icing sugar for glaze
- 1 egg white
- Lemon juice for glaze
Instructions
- Cream the melted butter with 1 cup of sugar. Add the eggs and 1 tablespoon of lemon juice, mixing well.
- Gradually incorporate the flour, salt, and baking powder. Finally, mix in the milk until the batter is smooth.
- Pour the batter into a greased and floured mold. Bake at 175°C (350°F) for 50 minutes or until a toothpick comes out clean. Let it cool before unmolding.
- Combine the remaining sugar with lemon juice in a small pot and heat until the sugar dissolves. Make small holes in the pancake and pour this mixture over to let it soak in.
- Mix icing sugar, egg white, and lemon juice together until you reach a honey-like consistency. Pour this glaze over the cooled pancake and allow it to harden.
Notes
For best results, use fresh lemon juice and zest. Don’t overmix the batter; a few lumps are okay. Consider separating the egg whites and beating them for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pancakes, lemon, breakfast, dessert, brunch