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Lemon Buttermilk Pancakes
2014-03-28
https://www.metro.ca/userfiles/image/recipes/crepes-au-babeurre-et-au-citron-10010.jpg
PT15M
PT12M
PT27M
Start by making the garnish for the pancakes.In a saucepot, combine the maple syrup and the lemon zest and cook over very low heat for 3 minutes.Remove from the heat and add the hazelnuts and the ground pepper. Reserve.In a bowl, mix the flour with the baking powder.Add, while beating, the buttermilk, the lemon zest, the butter, the egg yolks, the vanilla, the cinnamon and the rose petalsBeat until smooth.In another bowl, beat the egg whites until they reach the stiff peaks stage.Add the blueberries to the pancake batter and gently fold the egg whites in.Let the batter rest at room temperature for 5 minutes.Heat a non stick pan over medium heat and gently rub a small amount of butter in the pan.Laddle a bit of the pancake batter in the hot pan and swirl around to make a clean but still thick circle (pancakes are made to be thicker then crêpes).Let the pancake cook on one side until small bubbles are formed on the surface.Turn it around and continue cooking for another minute.Keep warm and do the same for all the batter.To serve, stack up a few pancakes in a large plate and top with the hazelnut garnish.
4
Zeste
5
1
5
5
1 cup (250 mL) maple syrup
zest of 1 lemon
1/2 cup (125 ml) hazelnut, roasted and chopped
fresh ground pepper
1/4 cup (65 mL) fresh blueberries
Lemon Buttermilk Pancakes
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME
Ingredients
-
1 cup
(250 mL)maple syrup
-
zest of 1 lemon
-
1/2 cup
(125 ml)hazelnut, roasted and chopped
-
fresh ground pepper
-
pancakes
-
1 cup
(250 mL)whole wheat flour
-
1 tsp.
(5 mL)baking powder
-
1 1/2 cups
(375 mL)buttermilk
-
zest of 1 lemon, chopped finely
-
3 Tbsp.
(45 mL)melted butter
-
3
egg, divided
-
1 tsp.
(5 mL)vanilla essence
-
1
pinch of ground cinnamon
-
1
pinch of flower buds (rose petals D'Origina)
-
1/4 cup
(65 mL)fresh blueberries
Preparation
Start by making the garnish for the pancakes.
In a saucepot, combine the maple syrup and the lemon zest and cook over very low heat for 3 minutes.
Remove from the heat and add the hazelnuts and the ground pepper. Reserve.
In a bowl, mix the flour with the baking powder.
Add, while beating, the buttermilk, the lemon zest, the butter, the egg yolks, the vanilla, the cinnamon and the rose petals
Beat until smooth.
In another bowl, beat the egg whites until they reach the stiff peaks stage.
Add the blueberries to the pancake batter and gently fold the egg whites in.
Let the batter rest at room temperature for 5 minutes.
Heat a non stick pan over medium heat and gently rub a small amount of butter in the pan.
Laddle a bit of the pancake batter in the hot pan and swirl around to make a clean but still thick circle (pancakes are made to be thicker then crêpes).
Let the pancake cook on one side until small bubbles are formed on the surface.
Turn it around and continue cooking for another minute.
Keep warm and do the same for all the batter.
To serve, stack up a few pancakes in a large plate and top with the hazelnut garnish.
Source :
Zeste
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
