There is never a day in my life when I do not want pancakes or waffles. Every morning I wake up an think to myself, “pancakes sound amazing right now”. Unfortunately, I don’t eat them nearly as often as someone who thinks about pancakes every day should. Someday when I am rich, I most assuredly will have a pancake chef who will make me pancakes on a daily basis. Until that day, however, I will have to continue making my own pancakes on the occasional Sunday morning.
I do love making pancakes or really just a big breakfast on a Sunday morning. It’s always a team effort with my husband, and it is always worth the work that goes into it. I am notoriously awful at cooking pancakes (they are almost never round) so I make the batter, and my husband cooks them. Division of pancake responsibilities is probably the key to a successful marriage now.
I had some leftover pomegranate syrup from the cherry pomegranate rolly pollies that I made the other day and thought it would go well with some lemon pancakes. It was an amazing combination because the pancakes were not very sweet so it was a nice offset to the very sweet pomegranate syrup. These are the perfect Sunday morning treat, and they are very quick and easy to make!
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup sugar
1 Tablespoon white vinegar
1/2 cup milk
2/3 cup sour cream
Juice and zest of 1 lemon
2 Tablespoons melted butter
Combine the dry ingredients in a large bowl.
Add the vinegar, milk and sour cream and whisk until combined.
Add the lemon zest and juice and whisk together.
Add the egg and melted butter and whisk until smooth. Add more milk if you think the batter is too thick or more flour if it is too runny.
Heat a large skillet over medium heat and grease with cooking spray or butter.
Use about 1/4 cup for each pancake and cook over medium heat until bubbles form and then flip. Cook until golden brown on both sides.
Serve with pomegranate syrup (recipe here).