Lemon pancakes with citrus salad
Awaken your taste buds with our zesty lemon pancakes paired with a vibrant citrus salad. This irresistible recipe combines the bright tang of fresh lemons with the creamy richness of quark or Greek yoghurt, delivering a refreshing twist on the classic. Perfect for impressing guests or indulging in a well-deserved treat, these pancakes offer a delightful harmony of flavour and texture in every bite. Complete the experience with a side of mixed citrus fruits for a truly uplifting and unforgettable culinary moment.
Ingredients
|
Plain flour
|
150 g |
|---|---|
|
Poppy seeds
|
2 tbsp |
|
Sugar
|
2 tbsp |
|
Vanilla sugar
|
2 tsp |
|
Coarse salt
|
1 tsp |
|
Quark or Greek yoghurt
|
100 ml |
|
Lemon zest, finely grated
|
2 tbsp |
|
Milk
|
400 ml |
|
Eggs
|
2 |
|
Butter (for frying)
|
25 g |
Citrus salad
|
Mixed citrus fruits (e.g., yellow and red grapefruits and oranges)
|
5 |
|---|
To serve
|
Quark or Greek yoghurt
|
150 ml |
|---|---|
|
Powdered sugar, to taste
|
&format=webp)
Zest lemons like a pro
For the best results, use a microplane or fine grater. Start by thoroughly rinsing the lemon with cold water. Pat dry and, holding the lemon firmly, grate only the bright yellow outer peel, rotating the fruit as you go. Avoid the bitter white pith underneath by applying gentle pressure. For larger zest pieces, use a vegetable peeler and finely chop the strips.
Whisk the quark for lump-free lemon pancakes
For a smooth and creamy batter, whisk the quark until lump-free before adding it to the dry ingredients. Use a whisk or hand mixer to gently beat the quark until it reaches a silky consistency. This step ensures it blends evenly with other ingredients, giving your lemon pancakes a uniform texture and avoiding clumps. Whisking also enhances the quark’s creaminess, making it easier to incorporate its tangy flavour into the batter.
Expert tips for separating eggs
Mastering the art of separating eggs is a handy skill in any kitchen. Start with cold eggs, as the yolks are firmer and less likely to break. Crack the egg on a flat surface to prevent shards from puncturing the yolk. Use clean, dry hands or the eggshell itself to gently transfer the yolk back and forth, letting the whites fall into a bowl. Always separate eggs one at a time into a small bowl first to avoid ruining your batch if a yolk breaks. If a bit of shell slips in, use a larger eggshell piece or damp fingers to scoop it out easily.
Questions about lemon pancakes
This zesty recipe is perfect for a delightful treat any time of the day. Below, you'll find answers to some frequently asked questions that will help you master your pancake-making skills, discover ingredient alternatives, and fully enjoy these tangy delights.
Can I use bottled lemon juice for this recipe?
What can I use instead of quark or Greek yogurt?
How much batter should I use for each lemon pancake?
Nutritional values
Nutritional value, per
693 Kcal
| Fibre | 6.7 gram fibers |
| Protein | 23.2 % |
| Carbohydrates | 83 % |
| Fat | 29.6 gram |
Other recipes
Spice up your lemon pancakes
Adding spices such as cinnamon or nutmeg can subtly enhance the lemon's citrusy zest, creating a more complex flavour profile. A small amount of cinnamon introduces a comforting warmth that pairs beautifully with the sharpness of the lemon, while a sprinkle of nutmeg adds a sweet, woodsy undertone that enhances the overall taste.
If you enjoy a bit of extra spice, add a pinch of ground ginger to introduce a slightly spicy kick, which works well with the freshness of the lemon. It's important to use these spices sparingly to ensure they do not overpower the delicate flavours. Typically, a quarter to a half teaspoon of each spice per batch of pancake batter is enough.
For more inspiration, give our spiced Christmas pancakes a try. They combine the warm flavours of cinnamon and orange with a festive twist, creating a cozy and delicious treat perfect for the holiday season.
Make your own vanilla sugar
Vanilla sugar is a great ingredient to have handy, and easy to make at home. Start by splitting a vanilla pod and scraping out the seeds, then mix with about 200 g granulated sugar. Store the mix in an airtight container with the pod. Let it infuse for at least a week. Use this vanilla-infused sugar instead of regular sugar in your lemon pancake batter to add a subtle, aromatic sweetness that enhances the lemon's zest.
Wondering what other pancakes you can make with vanilla sugar? Try fluffy and decadent Japanese pancakes with maple syrup butter for a cloud-like treat. For something seasonal, indulge in pumpkin pancakes infused with warm spices and the natural sweetness of pumpkin – perfect for cozy mornings. You can also create a spectacular Dutch baby pancake, baked in the oven to golden perfection and topped with fresh fruits or powdered sugar for an impressive yet easy-to-make dish.
Poppy seed substitutes
If you don’t have poppy seeds on hand, there are several substitutes that can work beautifully in this recipe. Chia seeds are a great alternative, offering a similar texture and a mild nutty flavour. Sesame seeds can also be used, adding a subtle earthiness to your lemon pancakes. For a slightly sweeter option, try crushed flaxseeds, which will also give the batter a bit of added richness.
If you’re looking for a poppy seed replacement purely for texture, finely chopped nuts, like almonds or hazelnuts, can add a delightful crunch. Adjust quantities to taste, and let these alternatives inspire a new twist on your lemon pancakes!
Choosing the right type of lemon
Choosing perfectly fresh lemons is key to achieving the best flavour, especially since the recipe uses the zest. The zest carries the essential oils that give lemons their vibrant, tangy aroma, so it’s important to select only those with a bright yellow colour, firm texture, and unblemished skin. Avoid lemons with a waxy coating, as this can affect the quality of the zest. To ensure the best results, always wash and dry the fruit thoroughly before zesting.
What is the easiest way to peel citrus fruits?
Start by cutting off the top and bottom ends. Stand the fruit upright on a stable surface and use a sharp knife to slice downward, following the curve of the fruit to remove the peel and white pith. Rotate as you go, ensuring no bitter pith remains. For smaller citrus, like lemons, gently score the peel with a knife, then peel with your fingers. This method gives you clean, pith-free citrus for zesting, juicing, or garnishing.
