Here is another recipe that I created when our neighbor’s Meyer lemon tree had a big harvest a couple of years ago.
If you have never tasted Meyer lemons, they are a cross between a lemon and an orange. The juice and skin are much more mild and less tart than a regular lemon.
If you find Meyer lemons in a grocery store, the season usually starts in December but now I am seeing them available almost all year around.
The price per pound seems expensive but if you divide it out per lemon it’s not too bad. Even regular lemons are more expensive now!
If your local store does not carry Meyer lemons, a wonderful online source for Organic Meyer lemons is Birch-Hill Organics in California. They were nice enough to donate a box of their Meyer lemons for my giveaway that just ended January 31st. The smallest box that they sell is 7 pounds of lemons for $45, but that includes shipping. The Meyer lemons that I just worked with here in Arizona averaged about 5 per pound, so if the lemons from Birch-Hill are the same size you will get about 35 lemons. If that is more than you can use (you can always freeze the zest and juice like I do), you could go in with a friend or two on a box. You will love them when you try them!
This recipe (and all of my Meyer lemon recipes) will work with “regular” lemons, you will just need to adjust the lemon juice and zest quantity down and maybe add some more sugar to taste.
The first time that I made these pancakes I got the lemon and the sugar right, but the pancake was flat and heavy tasting.
I added in the step of beating the egg whites to soft peaks and that did the trick!
Even though I use a lot of Meyer lemon juice in this recipe it does not take as much sugar as you would think. I use 1/4 of a cup plus 2 Tblsp. of sugar and it makes about 24 small pancakes.
This batter does not keep overnight because of the beaten egg whites.
If you do not have an issue with gluten, I’m sure this recipe would convert fine to “regular’ flour.
I shared this recipe with Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade. Food On Friday at Ann Kroeker, Everything But The Kitchen Sink at A Little Knick Knack, Gluten Free Wednesdays at The Gluten Free Homemaker
Stir together in bowl and set aside:
2 egg yolks, beaten lightly
2 teaspoons Meyer lemon zest (I use a Microplane zester)
(use less if you are using a “regular” lemon
1/2 cup Meyer lemon juice (less if you are using a “regular” lemon)
2 Tblsp grapeseed oil
1/4 cup plus 2 Tblsp sugar (more to taste if using “regular” lemon)
1/2 cup rice milk
Stir dry ingredients together in separate bowl:
1/2 cup GF flour mixture*
1/2 cup sorghum flour
1 Tblsp baking powder
1/4 teaspoon salt
Beat in separate bowl until soft peaks form:
2 egg whites
with a dash of cream of tartar
Add dry ingredients to lemon mixture. Mix gently but thoroughly so that no lumps of flour remain. Gently fold the beaten egg whites into the mixture.
Cook pancakes and serve with butter and honey.
Makes about 24 small pancakes. This batter does not keep well overnight!
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial gluten free flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour
2/3 cup AF Potato Starch Flour
1/3 cup AF Tapioca Flour
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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