| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
pancakes
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Ingredients
Pancakes
- 1.5 c all-purpose flour
- 5 tsp baking powder
- 1 tsp salt
- 4 tsp sugar
- 3 tbsp butter melted
- 1 egg
- 1.25 c milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
Lemon Whipped Cream
- 1 c heavy whipping cream
- 2-3 tbsp powdered sugar to taste
- 1 tbsp lemon juice
- zest of one lemon about 1 tbsp
Ingredients
Pancakes
Lemon Whipped Cream
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Instructions
Pancakes
- Mix the flour, sugar, salt, baking powder, and cinnamon in a large bowl.
- Mix the egg, milk, melted butter, and vanilla in a separate bowl. (Ensure the butter is chilled before adding, or mix the egg and milk before adding the butter to ensure the heat of the butter doesn't cook the egg.)
- Add the wet ingredients to the dry and mix until just combined, leaving some lumps in the batter. Let sit for 5 minutes.
- Scoop the batter, 1/3 c at a time, onto a greased griddle at medium heat. Cook for approximately 90 seconds to 2 minutes, until small bubbles form around the edges, then flip. Cook 1 additional minute and remove from heat.
- Serve with lemon whipped cream and fresh fruit, or your favorite toppings.
Lemon Whipped Cream
- Pour the whipping cream in the bowl of a stand mixer, and whisk on medium speed until it begins to thicken. Add lemon juice and sugar a little bit at a time.
- Continue to beat until soft peaks form, then turn off mixer.
- Fold in lemon zest and serve immediately.
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