The picture below shows three pancakes I have made and will share the recipes with you. Today I will just be sharing the Lemon Almond Pancakes. My pancakes recipes might seem to you to have too much baking powder but I love my pancakes light and fluffy. When I first came across a pancake recipe in Better Homes and Garden Cook Book, with this much baking power I was skeptical but now I make all my pancakes with this much. Their ratio for dry and wet ingredients in their fluffy pancakes is the point of reference in my pancake recipes.
|Lemon Almond Pancakes are in the center|
Lemon Almond Pancakes
I love lemon and almond together. I am a person who loves strong lemon flavor and if you are like me I have added a variation to the recipe to make it even more lemony. There is also a variation to make these vegan.
1 cup flour
3 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup unsweetened and unflavored almond milk
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons oil
1/4 teaspoon almond extract
Mix the flour, sugar, baking powder and salt into a medium to large bowl. Add the almond milk, lemon zest, lemon juice, egg, oil and almond extract to the dry mixture. Whisk the ingredients together until just combined. Heat a pan or griddle on medium heat. Spray the pan with oil. To make dollar size pancakes pour about a tablespoon of batter for each pancake. Cook for about a minute or two on each side. I prefer to cook larger pancakes. When making a larger pancake you might need to decrease of the stove a little and cook each side of the pancake longer.
Serve with lemon curd or syrup.
Extra lemon- Add another two teaspoons of lemon zest.
Vegan- remove the egg from the recipe and add 1 tablespoon cornstarch and 3 tablespoons of water.
I hope you enjoy the pancake recipe and I will have the other two recipes up.