Lemon Pancakes (with Cherry Sauce)
Lemon pancakes with cherry sauce. These are fluffy, light pancakes with a lemon zing topped off with a rich, gorgeous cherry sauce.
Servings: 8 pancakes (use the toggle in the recipe card to increase ingredients for more pancakes)
Calories:
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Alter quantities (metric only) 8 pancakes (use the toggle in the recipe card to increase ingredients for more pancakes)
Here's what you'll need...
- Small saucepan
- Lemon juicer
- Large heavy base frying pan
- Large palette knife or butter knife
Ingredients you'll need...
Cherry Syrup
- 150 g Frozen cherries (or fresh) (2 Cups)
- 65 g Runny honey
- 4 tablespoon Golden syrup
- 1 tablespoon lemon juice
Lemon Pancakes
- 1 teaspoon Lemon zest
- 30 g Caster (super fine) sugar (2 tablespoons)
- 150 g Plain (all-purpose) flour (1 Cup + 2 tablespoons)
- 1 tablespoon baking powder
- ½ teaspoon Fine salt
- 1 Large egg
- 180 ml Whole milk (¾ Cup)
- 2 tablespoon Unsalted butter - melted plus extra for frying
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon juice
Here's what we do...
Cherry Syrup
- Add your golden syrup, honey, lemon juice and your cherries to your small saucepan, stir together and bring to a boil.
- Turn the heat down to a medium setting and simmer, stirring frequently, for 10 minutes or until the mixture becomes syrupy and will easily coat a spoon (as noted in Top Tips if your syrup is too thin add cornflour (cornstarch) to thicken).
- Set aside to cool a little whilst you make your lemon pancakes.
Pancakes
- Mix your lemon zest into your sugar, this releases more lemon oils and adds flavour.
- Sift together your flour, baking powder and salt over your sugar and lemon zest and mix together.
- Mix your melted butter, lemon juice and vanilla extract into your room temperature milk. Don't worry if it looks a little curdled.
- Add an egg to your dry mixture and beat in on a low setting.
- Setting your mixer at a low setting gradually pour in your milk mixture, beating continuously. Once it has all been added turn your mixer up to medium and beat until you have a smooth and lump-free batter.
- Wipe your frying pan with a generous coating of butter and then heat on a medium-high setting until the butter starts to just bubble and sizzle a little.
- Turn the heat down to medium and, using a large spoon, drop a spoonful of batter into the pan ensuring enough space is left between each pancake to allow them to spread out as they cook.
- Cook until the base is golden brown - this will only take about 1 ½ minutes. Bubbles will form in the batter on the topside of the pancake as it cooks. Check the base is nice and golden (use a palette knife or butter knife to gently lift it up) before gently flipping it over and cooking the underside, this will take up to a minute.
- Remove and set aside on a warmed plate.
- Add more butter and then begin cooking the next batch of lemon pancakes.
- Stack and serve with cherry syrup drizzled over the top.