These Lemon-Mint Pancakes are mild–not too much lemon or mint that would overpower the enjoyment of a good fluffy pancake buttered and drizzled with syrup. They’re my children’s favorite (and mine). It’s dessert.
Measure 3 cups bread flour,
1 heaping tablespoon baking powder, 2 teaspoons salt, and 1/3 cup sugar. Whisk to combine.
Then whisk, very well, 5 large eggs…
But do that with 16 ounces sour cream–the key ingredient! Whisking the cream with the eggs sets the stage for the texture and consistency of the batter.
Have 1 stick unsalted butter partially melted in the microwave, just so it’s not hot when added to the eggs. Pour the butter into a cool bowl. While the eggs and sour cream are whisking, the butter will eventually melt completely–on its own–without a heating element, because the microwave has done most of the work already. When eggs and sour cream are combined nicely together, the butter will be just right, the perfect time to whisk butter into the liquid batter.
Begin whisking–whisk away!
Get it smooth.
Whisk in half of a squeezed lemon, plus 1 teaspoon pure mint extract.
Now the butter.
Little by little, stir in the flour mixture.
And little by little, add whole milk, alternating with dry ingredients to get the right consistency of pancake batter–not runny, not too thick. Be careful not to over-mix to prevent a tough pancake. Let there be lumps.
Ladle onto hot melted butter. Seven standard-size full ladles will practically use up all the batter. These are large pancakes. Cook at 325 degrees.
In an electric skillet set at 325 or in a regular skillet over a stove top, flip the pancakes when the coloring is like this. Put the lid on the skillet when cooking the second side of each pancake, with the lid vent open, and continue to cook done at a slow and steady speed. If on the stove top, have the lid open around the edge of the skillet to vent steam. The batter will be baked through, the outsides–crusty but tender. The bread flour helps, also the baking powder and the sour cream.
pan cakes
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