On those days when you have time for more than a banana for breakfast, pancakes can be a morning luxury. And… it’s National Pancake Week (Feb 9th – 15th)! So why not whip up a great breakfast and try out some new pancake ideas and recipes!
I always start my pancake batch out with a “sacrificial” pancake. A tiny flapjack to get the griddle going to be sure it’s not too cold or too hot. When is it time to flip? Look for bubbles starting to dot the top – then you know it’s time to get your spatula ready.
There are many types of pancakes from good old fashioned buttermilk to corn flapjacks. Mini/silver dollar sized to ones that fill up the whole plate.
Try switching up what gets sprinkled onto your pancakes from blueberries to slices of fresh banana, lemon zest for a touch of zing or chocolate chips for those with a sweet tooth. The possibilities are limitless!
Try my Pan Sized Lemon Blackberry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy
Photo from Dishing with Kathy Casey.
Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.
Makes 5 to 6 pan-sized pancakes
1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon minced lemon zest
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)
Mix the milk and lemon juice together in small bowl and let stand 10 minutes.
Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.
Whisk the egg yolks into the milk and lemon juice mixture.
Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.
Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.
Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.
Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.
Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.
Zesty Lemon Syrup
Makes 1 1/2 cups
1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 tablespoons lemon zest
In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.
Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.
Chef’s Tips:
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.
-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.
-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.
Recipe by Kathy Casey Food Studios®.
