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My boys like pancakes so much they would be happy to have them for breakfast, lunch, and dinner. They like them in all colors and flavors. Because of this, it's with great pleasure I present to you this recipe for Lemon Pancakes with Berry Compote. Thanks to the great folks at Fuertes con Leche and #WeAllGrow Latina Network for making this recipe post possible.
I remember quite clearly wanting to eat pancakes every day when I was a little girl, just like my boys do now. My husband and I make breakfast for the boys before they go to school, and there's no doubt that when pancakes are on the menu they are pleased.
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Giving the boys a breakfast with protein, I think, is the best way to start their day. I can see they have the energy they need and will run off to school contented and ready to learn. Of course, breakfast doesn't have to be complicated. It can be as simple as a glass of milk with toast (each 8oz glass of milk has 9 essential nutrients including protein), or oatmeal made with milk, or a fruit licuado.
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As for the pancakes, they don't take long, but if you think you may not have time, you can always prepare them the night before, save them overnight in the refrigerator, and heat them up in the morning. A breakfast in seconds!
Lemon Pancakes with Berry Compote
14-16 pancakes
Ingredients
- 1 3/4 cups milk
- 1/2 vegetable oil
- 3 tablespoons maple syrup, divided
- 2 eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 lemon, zest and juice
- 1/2 teaspoon lemon extract (optional)
- Butter to oil the pan or griddle
- 3 cups frozen berries
- Maple syrup (optional)
Process
In a food processor, blender or by hand, mix milk, vegetable oil, 1 tablespoon maple syrup, eggs, flour, baking powder, lemon zest and lemon extract, if desired, until it reaches a smooth consistency. The lemon zest will give the pancakes a subtle lemony flavor, if you want something stronger, add the lemon extract.
Set aside for 5 minutes.
Warm up a griddle, comal or pan.
Mix frozen berries, the other 2 tablespoons of maple syrup, and the lemon juice (approx 2 tablespoons). Cook on high heat until boiling, then lower temperature to medium high and let it cook for 5 more minutes.
While the berry compote is cooking and when the griddle is hot, oil the surface with butter and pour out 1/4 cup of batter, repeat if you have more space. I have a griddle that fits 3 pancakes so that makes my life easier. Allow them to cook for a few minutes, you will know that they are ready to flip when the edges look firmer and beige color and the whole surface of the pancake is bubbly.
Flip and cook for a few more seconds until bottom is golden. Repeat until you finish with all the batter.
Serve hot with the berry compote and maple syrup if you like and a big cold glass of milk.
What do you think? What are your favorite pancakes? What other protein-packed breakfast dishes do you like to feed your kids?
For more delicious recipes with milk, please visit FuertesconLeche.com (bilingual) where the talented Chef Lala shares some of her ideas and recipes. Also follow Milk Life on Facebook, Twitter and Instagr
Enjoy!
Get a printable version below.
Lemon Pancakes with Berry Compote
Ingredients
- 1 3/4 cups milk
- 1/2 vegetable oil
- 3 tablespoons maple syrup divided
- 2 eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 lemon zest and juice
- 1/2 teaspoon lemon extract optional
- Butter to oil the pan or griddle
- 3 cups frozen berries
- Maple syrup optional
Instructions
- In a food processor, blender, or by hand, mix milk, vegetable oil, 1 tablespoon maple syrup, eggs, flour, baking powder, lemon zest and lemon extract, if desired, until it reaches a smooth consistency. The lemon zest will give the pancakes a subtle, lemony flavor, if you want something stronger, add the lemon extract.
- Set aside for 5 minutes.
- Warm up a griddle, comal or pan.
- Mix frozen berries, the other 2 tablespoons of maple syrup, and the lemon juice (approx 2 tablespoons) and cook on high heat until boiling, then lower temperature to medium high and let it cook for 5 more minutes.
- While the berry compote is cooking and when the griddle is hot, oil the surface with butter and pour out 1/4 cup of batter onto the grill, repeat if you have more space. I have a griddle that fits 3 pancakes so that makes my life easier. Allow them to cook for a few minutes, you will know that they are ready to flip when the edges look firmer and beige colored and the whole surface of the pancake is bubbly.
- Flip and cook for a few more seconds until bottom is golden. Repeat until you finish with all the batter.
- Serve hot with the berry compote and maple syrup if you like and a big cold glass of milk.
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
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