Lemon, lemon, leeeemmmmmoooooonnnn!! I love everything lemon. We are staying with friends and she was making the boys chocolate chip pancakes. Although I don't normally like pancakes that much, I looked out at the lemon tree dripping in bright yellow ornaments in the rain and said, "I'm making lemon pancakes this morning." I have made lemon blueberry pancakes for the kids in the past and they've been a hit, but then I thought I should make a lemon syrup to go with since I had no lemon curd. Keep in mind, you can make adjustments based on what you have. Do orange pancakes with orange syrup if those are the ingredients you have.
- 1 cup Bisquick
- 1 egg
- 3/4 cup milk (because the only way I like pancakes is thin...less milk if you want them fluffy)
- 1 teaspoon vanilla extract
- lemon zest from 1 lemon
- lemon juice from 1/2 lemon
- lemon juice from 2 lemons (or ~5 tablespoons)
- 1/4 cup granulated sugar
Heat your pan on medium high heat. Right before you pour in your batter to make small round disks, rub the pan with butter for flavor and crispy edges. Cook pancake until the bubbles around edges pop, then flip. Should only take another minute on the flip side. Repeat until you finish the batter.
For the syrup, combine ingredients in a small sauce pan on medium high heat and bring to boiling. Stir to keep incorporating sugar so it melts and combines with the lemon. Continue letting the mixture boil and reduce till you see it start to get thicker, stir, and let boil another minute. Remove from the stove and pour into a little dish or something you can use to pour.
Serve pancakes with warm syrup for a great weekend breakfast! You can go over the top and add whipped cream, but I kept it simple with scrambled eggs and a side of leftover pastrami burger!