Lemon-Raspberry Pancakes
"From Strawberry Creek Inn."
photo by momaphet
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
-
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2 lemons, zest of, grated
-
Wet Ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 cups buttermilk (brought to room temperature)
- 2 large eggs (brought to room temperature)
- 1⁄4 teaspoon pure vanilla extract
-
The Rest
- 1 1⁄2 cups fresh raspberries or 1 1/2 cups frozen raspberries
- toasted slivered almonds (to garnish)
- unsalted butter, for griddle
directions
- 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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Reviews
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Gail, gail, gail, this decadent treat is amazing....my granddaughter and I loved them, especially since she helped nana make them. Wow, what an awesome recipe, quick and easy to make. This recipe produces big, thick, light and fluffy, full of flavor pancakes, the lemon and raspberries really shine. To make this treat extra decadent I put lemon curd on top of each pancake, layered the pancakes and drizzled maple syrup over the top and added a few raspberries, for the best breakfast ever. Thank you for sharing this recipe that has gone into my Best of 2012 Cookbook. -
these are good. be careful when cooking the raspberries stick a little when cooking .next time im going to make raspberry syrup and i think the lemon curd is good idea another winner
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Very tasty and flavourful! We don’t have buttermilk as available in Canada so I made these with 1tbsp lemon juice, and added 2% milk to make up 1 cup (I halved the recipe). Very tasty, great way to use up raspberries. -
These have a very nice flavor I really liked the lemon and raspberry together. I used frozen raspberries and they area around them was a little less cooked than I like so I would prefer fresh, breaking them up a bit helped improved this, though it didnt' help the color. My DH enjoyed his with just butter , I liked a little whipped cream with the very last few fresh raspberries from our bushes. Made for ZWT 8 by another one of The Wild Bunch!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
