Lemon Pancakes with Pomegranate Syrup
Ingredients:
For the lemon pancakes
- 1 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 1/2 cup milk
- 1 tablespoon lemon juice
- 2/3 cup sour cream
- 1 egg
- 2 tablespoons butter, melted and cooled slightly
- 1-2 tablespoons butter, for greasing the pan
- Pomegranate seeds, optional for topping
For the pomegranate syrup
- 1 cup pomegranate juice*
- 1/2 cup sugar
- 1/2 Tablespoon cornstarch
- Juice of 1 lemon
Instructions:
- Make the pomegranate syrup. Combine the pomegranate juice, sugar, cornstarch and lemon juice in a saucepan and bring to a boil.
- Once the mixture comes to a boil, reduce heat to low and let simmer until thickened enough to coat the back of a spoon. This should only take 30 seconds to 1 minute.
- Make the pancake batter. Combine the lemon juice and milk in a small dish. Stir together and set aside for 5 minutes. This will start to curdle and make a homemade buttermilk.
- Place the sugar in a large bowl and add the lemon zest. Use your fingers to rub the zest into the sugar to activate the oils.
- Whisk in the milk and lemon juice mixture, the sour cream, egg and melted butter until smooth.
- Add the flour, salt, baking soda and baking powder, stirring just until combined and smooth. The mixture should now be thick enough that it drops off of a spoon smoothly but should not be runny. If it seems too runny, add a bit more flour. If it seems too thick, add a bit of milk.
- Cook the pancakes. Let the batter sit at least 10 minutes while you heat a large skillet or griddle. This will allow the baking soda and powder to activate and the gluten to relax, which will give you a better rise.
- Heat a large skillet or griddle over medium heat. Once it is hot, add about a tablespoon of butter. Let it melt and then use a paper towel to wipe out any excess butter. This will help the pancakes brown evenly when cooking.
- 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 warm pomegranate syrup.