As we begin a new year, full of things that have never been, I invite you to celebrate breakfast Strawberry Creek style—with inn owner Rodney Williams’ recipe for Lemon-Raspberry Pancakes.
Zesty, bright and bursting with vibrant berry flavor, these Lemon-Raspberry Pancakes are sure to bring a smile to the faces of family & friends alike. A cheery change of pace from more traditional pancake flavors, this citrus-berry combination is great for lightening up the heavier/spicier flavors of winter as well as crowning breakfasts and brunches of spring & summer.
For serious citrus lovers, try adding a spoonful of luscious Lemon Curd to the mix. Served alongside a bowl of fresh raspberries, you’ve got the makings for a sunny breakfast befitting any 2010 morning. Enjoy!
Lemon-Raspberry Pancakes
(featured on Inn Cuisine, recipe from the Strawberry Creek Inn B&B)
dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- zest of 2 lemons (grated or finely chopped)
wet ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 cups buttermilk (brought to room temperature)
- 2 large eggs (brought to room temperature)
- 1/4 teaspoon pure vanilla extract
other ingredients
- 1 & 1/2 cups fresh or frozen raspberries
- toasted, slivered almonds for garnish
- unsalted butter for griddle
Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.
Yield: serves 6
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A gorgeous way to welcome the 2010, like my way with: sweetness
Happy and Sweet New Year 2010 for you!!
All the best,
Gera
What a special breakfast treat! Happy New Year!
A luscious way to start the new year. Best wishes for much sweetness in the year ahead.
that’s a fine flavor combination. fine and dandy and perfect for ringing in 2010. have a marvelous day, sandie!
Welcome to 2010 Sandie. It is so full of possibilities. Can’t wait to see what is in store for IC.I have these pancakes bookmarked to try. Lemon is my chocolate.
that sounds like a super fantastic first breakfast to make for the year:)
These look perfect for the start of a new year. I’ve had pancakes on the brain for about a week now – can’t wait to try these.
What a great way to start new decade
Happy New Year!
Margot
Those pancakes look so decadent! Pefect for a lazy morning breakfast.
A georgous & divine breakfast or a grand treat for the senses !!
MMMMMMMMMMMM,….all the way! Lovely!
wow, these look amazing! And another great use for lemon curd, I love it!