Chris doesn’t cook a lot, but breakfast is a specialty of his. Lately, he has been fine tuning a recipe for lemon pancakes, and it is quickly becoming a treasured weekend ritual in our home. His lemon pancakes are fluffy on the inside and delightfully crispy on the outside. Such a treat!
We enjoyed a batch this weekend on a blissfully quiet Saturday morning. The Christmas decorations are up and holiday music hummed in the background. We all still had our pajamas on. It seemed like a good time to take a few moments to write in our family gratitude journal, an activity usually reserved for dinnertime.
A little taste of heaven, in more ways than one…
1 cup unbleached flour
1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
1/3 cup milk
zest of two lemons
1/3 cup fresh lemon juice
3 tablespoons coconut oil, melted
2 teaspoons vanilla extract
Heat a cast iron skillet over medium heat.
Whisk flour, sugar, baking powder, baking soda and salt. In a separate bowl mix together the rest of the ingredients. Pour wet mixture into dry and stir.
Pour batter into pan and cook. Flip. Serve.
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