Smoked Honey Lemon Pancakes
Smoked Honey Lemon Pancakes
Servings
9 pancakes
Prep Time
10 minutes
Cook Time
15 minutes
"Woodland Smoked Honey has a seductive depth to it, almost like an otherworldly maple syrup from an enchanted forest. Its darker flavors pair beautifully with bright lemon zest and sweet oat flour (I made my own by powderizing rolled oats in my blender), but you’re welcome to use all-purpose as well. You can use any type of milk here (play with it! I used camel!), but if you’re skipping the flaxseed, I recommend adding an extra tablespoon of flour for the right consistency.
The key to the most flavorful pancakes? Let this batter rest overnight in the fridge before cooking it the next morning."
June Xie
Ingredients
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2 Tbsp Golden Crystal Turbinado Sugar
1 tsp lemon zest
1 cup milk
1 medium egg
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1 tsp Vanilla Extract
2 Tbsp butter, melted, plus more for pan and serving
1 cup oat or all-purpose flour
1 tsp ground flaxseed (optional)
2 tsp baking powder
⅛ tsp baking soda
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¼ tsp Wind-Blown Sea Salt
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Woodland Smoked Honey, for serving
Directions
In a medium bowl, rub together sugar and lemon zest until fragrant, then stir in milk, egg, vanilla and melted butter until smooth.
In a large bowl, whisk together flour, flaxseed (if using), baking powder, baking soda and salt.
Pour milk mixture into flour mixture and stir to combine. For fluffier pancakes, cover and store overnight in the fridge before cooking.
Heat your cast iron skillet or nonstick pan on medium/medium-low heat, then add in 1 tablespoon butter to coat the pan evenly. Pour in ¼ cup batter and cook until bubbles form on the surface of the pancake, 3 to 5 minutes. Flip and cook until golden and fragrant, another 3 minutes.
Serve immediately with more butter and a generous drizzle of smoked honey!
Supermarket
Fair Trade