Ginger-Lemon Pancakes.

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It might be a weekday, but the blustery weather is calling for pancakes. Plus I had some sour milk in the fridge so that finalized the decision.

Initially, I sought to make lemon-raspberry pancakes. But then I saw the ginger and thought it sounded more seasonal. Have to say, I’m really happy how these turned out.

Personally, I think the ginger component could be turned up a notch, but the scant teaspoon amount listed below gave the pancakes a nice, light flavor. It was almost floral and didn’t overpower the lemon with ginger’s usual spicy punch. These delicate cakes wouldn’t be out of place at a tea party if you make them on the small side.

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I adapted the recipe below from this Lemon-Raspberry Pancake recipe I found on Food.com. I halved the recipe and then swapped out butter milk for sour milk, which is essentially the same thing, and traded vegetable oil for the melted butter.

As with most pancake recipes, use this as a guide and then make your own flavor combinations. I might get more seasonal as it winds down to December, like, maybe keep the ginger but add spices such as cinnamon and cardamom to make a gingerbread pancake. That sounds delicious.

Ginger-Lemon Pancakes, serves 2-4 depending on pancake size

Ingredients

1 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 1/2 Tbsp. sugar

zest of 1 lemon

1 scant tsp. grated ginger

2 Tbsp. neutral oil (read: not olive)

1 cup milk

1 egg

1/4 tsp. vanilla extract

Method:

Sift together flour, baking powder, baking soda, salt and sugar in a medium bowl. In another bowl, whisk together the milk, oil, egg, vanilla, ginger and 3/4 of the lemon zest. Combine the wet and dry ingredients. Stir until the batter just comes together.

On a hot, oiled griddle, spoon batter into the size pancakes you want. I prefer smaller pancakes (roughly 3 inches in diameter) because they cook quicker and are easier to flip. Cook until you see small bubbles cover the top and flip.

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If you don’t want to make the whole batch, leftover batter will keep for three days in an airtight container in the fridge. (Note: the batter may separate. Don’t worry it is fine to use, just stir it together again. That’s the lemon’s acids coming out of the zest and separating the milk solids. You shouldn’t taste a difference.)

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Serve warm and garnished with raspberries/other berries (optional) and the remaining lemon zest sprinkled on top. These pancakes freeze well, too. Just pop them in the toaster when you’re ready to reheat.

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