Whole Wheat Meyer Lemon Pancakes with Sesame Brittle
Servings: 4 servings
These pancakes are light and fluffy with just a hint of zesty lemon. Make them in advance and freeze until you're ready to eat.
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Ingredients
Pancakes:
- 3/4 cup skim milk
- 2 tbsp white vinegar
- 1 cup minus 1 T whole wheat flour
- 2 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- zest of 1 lemon
- 1/2 tsp salt
- 1 egg
- 2 tbsp butter melted
Syrup:
- 1/4 cup Honey
- 1 juice of lemon
- 1 tsp O. Blossom
- 1 tbsp brown sugar
- Dash of Cornstarch
Sesame Brittle
- 2 tbsp brown sugar
- 2 tbsp butter
- 1/3 cup sesame seeds
Instructions
Meyer Lemon Syrup
- Add ingredients and stir together with a fork.
Sesame Brittle
- Add brown sugar and butter to a small pan on medium heat. Add sesame seeds and stir until it looks like thickened caramel with a bubbly consistency. Pour on a silpat or waxed paper to cool. Break up into chunks.
Pancakes
- Combine milk with vinegar in a medium bowl and set aside for a few minutes. Whisk dry ingredients together in a large bowl. Whisk egg and melted butter into the milk mixture. Pour the wet and dry mixes together and whisk until lumps are gone. DO NOT over mix. Heat a cast iron skillet over medium heat and add a little butter. Pour 1/4 C of batter to form pancakes. Flip when bubbles appear.
Notes
The tasty Whole Wheat Meyer Lemon Pancakes with Sesame Brittle recipe is featured on Grains Food Foundation website and created by blogger Carlene Thomas.
The voice behind the lifestyle blog and company Healthfully Ever After LLC, Carlene write all about being healthier and happier, before and beyond 'I do'. Sometimes that means sparkly shoes, many times it's a recipe but whatever the blog post, she guarantees her readers a honest to goodness simple, streamlined and worth-it read.