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…

Chris’ Lemon Pancakes (serves 3-4)

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

1 egg

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.