So the other day I woke up with a weird craving… I wanted to eat something that looks pretty! Ok, that didnt sound too shallow inside my head.. well, the mind wants what it wants right? It happened on one of those days when we got up around 11.30-12 in the afternoon. Remember we were on vacation? While my internal debate was going on about what kind of pretty food I should eat, there was someone who was sitting next to me impatiently, ready to eat anything edible, pretty or not.
When I think of pretty food, the first thing that comes to my mind is desserts, but I didnt feel like eating sweets. The pressure started building since the impatient man’s tolerance level started dropping. If anything I’ve learnt over the years, there is only a very fine line that separates a hungry man from an angry man. Suddenly a plate of stacked pancakes appeared in my mind from no where. See, a little bit of pressure is always good for you..
Anyways, once I decided what to make, everything went on smoothly. It not only looked pretty, tasted great too. Well, I’m sure this will be featured regularly in our breakfast menu. It’s super easy to put together, ingredients are easily available, great texture and not to forget easy on eyes too ;)
So here you go..
Recipe adapted from here
- Egg- 1
- Flour – 1 cup
- Sugar – 1 tbsp
- Zest of 1 lemon
- Baking powder- 1 tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Whisked yogurt – 1 cup
- Unsalted Butter – 2 tablespoons melted and cooled slightly
- In a small bowl rub the lemon zest into the sugar until pale yellow and fragrant. In a large bowl, whisk together the egg, buttermilk and melted butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy…make sure not to overmix.
- Heat a pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes 8-10 pancakes.
- Serve hot with honey and butter or pancake syrup or lemon cream sauce (recipe given in the notes section)
The batter is kinda thick, similar to a yellow cake batter. If it’s too thick and not spreadable, add a bit more yogurt.
I used a non stick pan for cooking the pancakes and I didnt use any oil or butter to cook them.
The original recipe uses buttermilk instead of yogurt, so you can use that if you like.
I made a lemon cream sauce to go with the pancake. I whisked together 1-2 tbsp of cream cheese, 1-1.5 tbsp of lemon juice and 1-2 tbsp of icing sugar.