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.