Pancakes with Lemon Syrup

1. Preparation

In a medium bowl, mix together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.

In another bowl, whisk together 1 cup of buttermilk, 1 large egg, and 2 tablespoons of melted butter.

Zest one lemon and then juice the same lemon, ensuring you have about 2 tablespoons of juice.

Combine the wet ingredients with the dry ingredients, being careful not to overmix. It’s okay if there are a few lumps.

Set the batter aside while you prepare the syrup.

2. Cooking the Syrup

In a small saucepan, combine 1/2 cup of sugar, 1/2 cup of water, and the lemon juice.

Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.

Once boiling, lower the heat and let it simmer for about 5 minutes until it thickens slightly.

Remove from heat and stir in the lemon zest.

Set the lemon syrup aside to cool.

3. Cooking the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of pancake batter onto the skillet for each pancake.

Cook the pancakes for about 2-3 minutes or until bubbles form on the surface.

Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.

Repeat with the remaining batter, adjusting heat as necessary.

4. Serving

Stack the pancakes on a plate, and drizzle the cooled lemon syrup over the top.

Optionally, garnish with a lemon wedge or mint leaves for an added touch.