Apple pancakes with lemon-spiced butter
These apple pancakes with lemon-spiced butter offer a delightful balance of sweet apple and zesty lemon, enhanced with warming spices. The buttermilk creates a tender, fluffy texture, making them perfect for breakfast or brunch.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup self-raising flour2 cups buttermilk
1 egg
1/2 cup butter
1 apple
1 tsp spice mix
2 tbsp lemon zest
Apple pancakes with lemon-spiced butter are a delightful twist on classic pancakes, offering a perfect harmony of sweet apples and tangy lemon zest enriched with a warming spice mix. These pancakes are ideal for a comforting breakfast or a special brunch, and the addition of buttermilk gives them a tender, fluffy texture that is simply irresistible.
Instructions:
- In a small bowl, combine the softened butter, 1 tsp of spice mix, and 2 tbsp of lemon zest.
- Mix well until all components are thoroughly combined.
- Transfer the lemon-spiced butter mixture to a piece of parchment paper and roll it into a log shape.
- Refrigerate until firm, about 30 minutes. You can also prepare this the night before.
- In a large mixing bowl, add 1 cup of self-raising flour.
- In another bowl, whisk together 2 cups of buttermilk and 1 egg until well blended.
- Pour the buttermilk and egg mixture into the bowl with the flour.
- Stir until just combined; it's alright if there are a few lumps.
- Gently fold the grated or chopped apple into the batter.
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease the surface with a small amount of butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges begin to look set, approximately 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Slice the chilled lemon-spiced butter and place a slice on top of the pancake stack.
- Optionally, you can sprinkle a little extra lemon zest or spice mix on top for an added burst of flavor.
- Serve your apple pancakes with additional syrup or fresh fruit if desired.
Apple pancakes paired with lemon-spiced butter offer a unique and delicious breakfast experience. The combination of sweet apple, tangy lemon, and aromatic spices creates a delightful balance of flavors that will surely impress your family and friends. Serve hot and enjoy the sumptuous taste of these fluffy pancakes
Apple pancakes with lemon-spiced butter FAQ:
Each pancake should be cooked for about 2-3 minutes on one side until bubbles form on the surface. After flipping, cook for another 2-3 minutes until golden brown and cooked through.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a toaster or microwave until warmed through.
Yes, you can substitute buttermilk with a mixture of 2 cups of milk and 2 tablespoons of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken before using.
A non-stick skillet or griddle that is about 12 inches in diameter is ideal for cooking multiple pancakes at once. Adjust the heat as necessary to prevent burning.
You can use all-purpose flour and add 1 teaspoon of baking powder and a pinch of salt per cup of flour to achieve similar leavening.
Tips:
- Grate the apple rather than slicing it to ensure it incorporates smoothly and evenly into the pancake batter.
- Use fresh lemon zest to get the most intense and vibrant flavor for the lemon-spiced butter.
- Make sure the buttermilk and egg are at room temperature before mixing to create a smoother batter.
- Cook the pancakes on medium heat to ensure they cook evenly without burning.
- Allow the batter to rest for a few minutes before cooking to let the flour fully absorb the liquid for fluffier pancakes.
- Keep the cooked pancakes warm in a low oven while you prepare the lemon-spiced butter and cook the remaining batter.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 6g
Carbohydrates 33g
Fiber 2.08g
Sugar 4.44g
Fat 24g
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