Next level pancakes! I can’t even explain how freaking amazing these pancakes are 🥞
So if you haven’t tried lemon pancakes yet – now is the time! 🍋
– 3 tbsp. lemon juice
– 2-3 tsp. lemon zest
– 1 tsp. vanilla sugar (or ½ tsp. vanilla extract)
– 1½ tsp. baking powder
– 3 tbsp. maple syrup
– 250g (9 oz) spelt flour (or all-purpose flour, or a gluten free flour like buckwheat flour)
– 3 dl (1.2 cups) plant milk
– a pinch of salt
Mix plant milk and lemon juice and set it aside.
Mix flour, baking powder, vanilla sugar and salt.
Pour in the plant milk and lemon mixture and mix well.
Add in maple syrup and lemon zest and mix it well together.
Let the pancake dough rest for 10-15 minutes.
Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil to the pan (and remember that the first pancake always turns out a little weird )
Now for the get-the-best-pancakes-ever trick: THE LID!
Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.
Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)
Continue until there is no more dough left.
Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup.