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Lemon Yogurt Pancake Recipe

Cook Time: 25 minutes

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Servings: 10 pancakes

Ingredients

  • 1 egg
  • 1 cup flour
  • 1 tbsp sugar
  • zest 1 lemon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup yogurt, whisked
  • 2 tbsp unsalted butter, melted and cooled slightly

Preparation

  1. In a small bowl rub the lemon zest into the sugar until pale yellow and fragrant.
  2. In a large bowl, whisk together the egg, buttermilk and melted butter.
  3. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy, make sure not to overmix.
  4. Heat a pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through.
  5. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop.
  6. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes.
  7. Serve hot with honey and butter or pancake syrup or lemon cream sauce.

Notes

  • Add 1-2 tsp more of lemon juice for more flavour
  • If batter is too thick, add more yogurt

 

Eggs

Flour

Sugar

Lemons

Baking powder

Baking soda

Salt

Yogurt

Unsalted butter

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