Lemon Syrup Pancake Stack Recipes

Steps:

• For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
• Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
• Serve with Lemon Syrup.
• In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
• Bring to a boil and then simmer for 10 minutes. Let cool and strain.

Steps:

• In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
• Set aside.
• In a large bowl, combine flour, baking powder, and salt.
• Add dry ingredients to wet ingredients.
• Stir until just combines.
• Stir in blueberries and pecans.
• Spray a nonstick skillet with butter spray.
• Heat over medium high heat.
• When skillet is hot, add 1/4 cup of batter.
• Cook until the edges of the pancake bubble and burst.
• Turn over with spatula.
• Cook until underside is golden brown.
• Repeat with remaining batter.
• Serve with favorite syrup.

Steps:

• You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
• Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
• Pour the pancake batter into a jug or a bowl with a pouring lip.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
• Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
• Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
• Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
• If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
• TO SERVE.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
• To FREEZE.
• Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.

Steps:

• Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).
• Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.
• To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.

Steps:

• Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight.

Steps:

• In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.
• Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
• Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.
• Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.