Since my last Meyer lemon spree, I bought another bag, knowing it was only a matter of time until they disappeared till next year. These pancakes are fluffy and lemony and excellent topped with fruit. Here I threw some frozen blueberries and a splash of maple syrup into a small saucepan and simmered for a few minutes until juicy and thawed. I can't wait for local, fresh berries to be available.
Meyer Lemon Pancakes
adapted from Olla Podrida
1 cup all-purpose flour (or whole-wheat pastry flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. sugar
1 large egg
3/4 cup plain yogurt or Greek yogurt
1/3 cup almond milk
1/4 teaspoon vanilla extract
1 tbsp. Meyer lemon juice (or regular lemon juice)
1 tbsp. Meyer lemon zest (or regular lemon zest)
1 tbsp. unsalted butter or coconut oil, melted and cooled
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl; set aside.
In a large bowl, whisk together egg, yogurt, milk, vanilla, lemon juice and zest, and melted butter until smooth. Pour dry ingredients into wet ingredients and stir batter until combined. Batter will be thick.
Preheat a nonstick griddle or large skillet over medium-high heat, until a drop of water will skitter around the surface of the pan. Lightly grease and then, using a fourth-cup measuring cup, spoon batter onto hot surface. Cook until golden, then flip the pancakes and cook until golden on the other side. Makes 6-8 pancakes.