Multi-grain Lemon Pancakes with Lemon Syrup

Aidan wanted some pancakes that were “healthier” so this is the recipe he came up with:  Multi-Grain Lemon Pancakes with Lemon Syrup

1/2 c. whole wheat flour

1/2 c. white flour

1/2 c. rolled oats

1/4 c. almond meal

1/4 c. coconut flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

1 Tbl. sugar

Zest of 2 lemons

Mix these dry ingredients together in a large bowl and set aside.

3 egg yolks (you will whip the white separately)

1 c. buttermilk

1/2 c. plain yogurt

1 tsp. vanilla extract

2 tsp. unsalted butter

Mix these ingredients well, whisking briskly while adding the butter so that it emulsifies.  Then add:

The juice of one small lemon

and mix well.

Mix the wet ingredients into the dry ingredients to just mixed (the batter will be lumpy) and let sit while you whisk your egg whites.

3 egg whites.

Whisk to soft peaks with medium speed on your electric mixer.  Mix 1/3 of the egg whites into the batter, then fold the remaining egg whites into the batter gently.  A “spoonula” Williams Sonoma Silicone Spoonula with Classic Wood Handle, Red works well for this.

Then make your Lemon Syrup.

Zest of 2 lemons

Juice of 5 lemons

1/2 c. water

5 + Tbl. sugar.

Put the ingredients in a small pan and heat to boiling.  Taste to see if the syrup is sweet enough for your liking.  If it is not sweet enough, add more sugar.  Boil for about 3-5 minutes until the liquid starts to get stickier and more syrup like.  Strain out the zest and put in your pitcher.

Cook the pancakes

Heat your skillet to medium and butter the skillet.  Pour 1/3 c. per pancake of the batter onto the hot skillet and fry until the batter is beginning to set in the middle (the bubbles stay open when they pop).  Flip and cook until the middle is springy.

Serve hot with the lemon syrup.

 

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