Best Lemon Raspberry Oven Pancake Recipes

Lemon-Raspberry Pancakes image

Provided by gailanng

Categories Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Steps:

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

Lemon Pancakes With Raspberry Sauce image

Provided by Cake Baker

Categories Breakfast

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 10

1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon ground nutmeg
1 cup milk, skim
1 fresh lemon
1 cup frozen raspberries
1/4 cup sugar
1 tablespoon fresh lemon juice

Steps:

Pancakes:.
Mix together the dry ingredients.
Zest lemon into a bowl and then add the lemon juice and milk.
Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
Raspberry Sauce:.
Combine the ingredients in a sauce pan over medium heat.
Cook until a sauce forms.