Sweet Lemon Pancakes & Galliano Whipped Cream

Slow mornings with morning sun, freshly brewed coffee, fluffy socks, sofa and blankets… Naturally I thought it would be the perfect occasion to make pancakes!

The lemon zest in these pancakes gives them that perfect zing that goes so, so well with Galliano* whipped cream. Coconut cream, to be exact, and for those of you out there who, like me, don’t really like coconut, don’t worry at all; it doesn’t taste of coconut.

*if you don’t want the alcohol, simply leave out the Galliano, or replace with vanilla syrup. It will still be delicious, I promise!

The Lemon Pancakes

  • 125 grams of spelt flour
  • 1 tablespoon of cane sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of vanilla bean powder
  • 1/2 teaspoon of sea salt
  • 2 tablespoon olive oil
  • 2 tablespoons lemon juice
  • The zest of 1 lemon
  • 2 deciliters of water (1 cup)

Measure out all the ingredients, add to a mixing bowl and combine until smooth. Let the pancake batter hang out for a few minutes whilst you prepare a skillet on a medium heat with a bit of oil for frying. With a little soup ladle or ice cream scoop, add the batter to the skillet and cook for a few minutes on each side. Serve warm.

The Galliano Whipped Cream

  • 2 deciliters of full-fat coconut cream (1 cup)
  • 2 tablespoons of powdered cane sugar
  • 1 tablespoon of Galliano

Combine and whip by hand or with an electric mixer.



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