Lemon-Raspberry Pancakes
Lemon-Raspberry Pancakes are a popular breakfast dish in many countries and are often enjoyed with a cup of hot coffee or tea.
This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Lemon-Raspberry Pancakes
Ingredients
Instructions
-
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
-
In a separate bowl, beat the egg and then add the milk, lemon zest, and lemon juice. Mix well.
-
Pour the wet ingredients into the dry ingredients and mix until just combined.
-
Heat a non-stick pan or griddle over medium heat and melt a small amount of butter.
-
Pour 1/4 cup of batter onto the pan for each pancake.
-
Place a few raspberries on top of each pancake.
-
Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes.
-
Repeat with the remaining batter and raspberries.
-
Serve the pancakes with additional raspberries and a drizzle of maple syrup, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
