Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Lemon Buttermilk Pancakes 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
0 0 0 0
1 cup (250 mL) maple syrup zest of 1 lemon 1/2 cup (125 ml) hazelnuts, roasted and chopped fresh ground pepper 1/4 cup (65 mL) fresh blueberries
Lemon Buttermilk Pancakes

Lemon Buttermilk Pancakes

Rate this recipe
0 Vote
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    maple syrup

  • zest of 1 lemon
    You might like:

    Flyer Deals  (2)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR TURKEY CLEMENTINES 2 lb PRODUCT OF MOROCCO


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF U.S.A.


  • 1/2 cup
    (125 ml)
    hazelnuts, 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
    You might like:

    Flyer Deals  (2)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR TURKEY CLEMENTINES 2 lb PRODUCT OF MOROCCO


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF U.S.A.


  • 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)
    You might like:

    Flyer Deals  (4)
    SAVE $2.99
    IRRESISTIBLE LARGE GERBERA BOUQUET OR GERBERA UPGRADE

    IRRESISTIBLE LARGE GERBERA BOUQUET OR GERBERA UPGRADE

    $12.00 ea.

    ASSORTED COLOURS


    SAVE $10.00
    PREMIUM DOZEN ROSES

    PREMIUM DOZEN ROSES

    $10.00 ea.

    12 STEMS, 50 cm LONG ASSORTED COLOURS


    SAVE $3.00
    TEN DAY BOUQUET

    TEN DAY BOUQUET

    $12.00 ea.

    ASSORTED COLOURS


    HELLEBORUS

    HELLEBORUS

    $16.99 ea.

    6" POT ASSORTED COLOURS


  • 1/4 cup
    (65 mL)
    fresh blueberries
Imprimer ma sélection

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now