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Lemon Souffle' Pancakes
Recipe Submitted by the 1851 Historic Maple Hill Manor B&B and Alpaca & Llama Farm

INGREDIENTS: Serving for 8
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cream of tarter
1 lemon zested ( grate or zest outer portion of lemon)
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
In a large bowl, sift together the flour, baking powder,lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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