Meyer Lemon Herbed Pancakes
Savory pancakes are a welcome change from the sweet variety at breakfast, and together with a salad or other side dish, can also make up a flavorful lunch or light dinner. The pancakes are enriched with creamy Parmesan along with Meyer lemon and subtle herbs, and served with a dollop of Greek yogourt.
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Limoneira Meyer lemon zest & juice
- 1/3 cup Parmesan cheese shredded
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/4 teaspoon black pepper
- 2/3 cup Greek yogourt
- 1/3 cup milk
- 1 egg
- 2 tablespoons butter melted
- 2 tablespoons neutral oil for frying
Topping
- 1/3 cup Greek yogourt
Instructions
- Measure the flour, baking powder, baking soda and salt into a large mixing bowl. Sift together to blend.
- Add half of the Meyer lemon zest, Parmesan, oregano and basil. Toss with a fork to distribute evenly.
- In a second bowl, beat the egg lightly.
- Beat the yogourt and milk together until smooth, and add to the egg.
- Add the melted butter as you continue to beat. The mixture should be smooth and creamy in texture.
- Spoon about half the dry ingredients into the wet, and fold together.
- Add the remaining dry ingredients, and fold over until well blended and smooth in texture. It may already begin to bubble.
- Add the Meyer lemon juice last, stirring it quickly into the batter.
- Preheat the oven to 200 °F, and line a baking sheet with parchment paper. Place it in the oven to warm up.
- Heat 1 tablespoon of the oil in a flat frying pan, and when it’s hot, spoon about a quarter of the pancake batter into it.
- Cook the pancake on one side, shaking the pan occasionally to prevent sticking, until the edges are firming up, and it is bubbling all over its surface.
- Flip carefully, and cook a minute or two to finish the other side.
- Transfer to the warmed baking sheet, and repeat for the remaining three pancakes.
- When they’re done, blend the 1/3 cup of Greek yogourt with the remaining Meyer lemon zest.
- Divide between two plates, and top with a dollop of the yogourt.
Tried this recipe?Let us know how it was!
