Tuesday, March 4, 2014

Glazed Lemon Pancakes for Shrove Tuesday

Lemon Pancakes - made March 2, 2014 from Disgustingly Good
It's Shrove Tuesday and this marks the day before Lent, a day and a season observed by many Christian denominations. More importantly as a foodie, it's also known as Pancake Day.  For Lemon Week and Shrove Tuesday, what better combination to denote the day than Lemon Pancakes? I love pancakes and have never had lemon ones but this met my "have to use up my lemons" criteria of using at least 1/4 cup of lemon juice plus zest. Can't waste good zest.
I figured the lemon juice and zest in the pancakes would make this lemony enough but I didn't want the pancakes to compete in flavor with butter or syrup as the traditional pancake toppings. Instead, I made a simple lemon glaze: powdered sugar, lemon zest and just enough freshly squeezed lemon juice to make the glaze the consistency I wanted, slightly thinner than a frosting but thicker than a runny glaze. Since you pour the glaze over warm pancakes, it'll melt a bit so don't be afraid of making it too thick. These weren't the fluffiest pancakes I've ever made but I did like the lemon spin on traditional pancakes. The lemon glaze complements them perfectly to keep up with the lemon theme.

Shrove Tuesday also marks Mardi Gras or Fat Tuesday. Laissez les bon temps roulez!
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup sour cream
1/3 cup milk
zest of two lemons
1/4 cup fresh lemon juice
3 tablespoons butter, melted
1 egg
1 1/2 teaspoons vanilla extract

Lemon Glaze
1 cup powdered sugar, sifted
zest from 1 lemon
enough lemon juice for the desired consistency (2-3 tablespoons)
  1. Mix together flour, sugar, baking powder, baking soda and salt. 
  2. In another bowl, mix together the rest of the ingredients. Pour wet mixture into dry and stir quickly. The batter will be thick and bubbly.
  3. Use 1/4 cup batter for each pancake and pour onto hot skillet. Cook until golden brown on the bottom then flip. Serve warm with butter and/or maple syrup or lemon glaze (mix 1 cup powdered sugar and enough lemon juice to get the desired consistency).

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