Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup Lemon & Paeroa soda
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the egg until frothy. Add the Lemon & Paeroa soda, melted butter, and lemon zest. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle. Cook until bubbles form on the surface and the edges start to dry out, about 2-3 minutes.
6. Flip the pancake and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, greasing the skillet or griddle as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 110
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 28mg
Sodium: 213mg
Total Carbohydrate: 18g
Dietary Fiber: 0g
Total Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Lemon & Paeroa soda can be substituted with lemon-lime soda or club soda.
- Lemon zest can be substituted with orange zest or lime zest.
Variations:
- Blueberry Lemon & Paeroa Pancakes: Add 1/2 cup fresh blueberries to the batter before cooking.
- Lemon & Paeroa Pancake Stack: Layer the pancakes with whipped cream and fresh berries for a decadent breakfast or brunch dish.
- Lemon & Paeroa Pancake Sandwich: Fill two pancakes with cream cheese, smoked salmon, and arugula for a savory twist.
Tips and tricks:
- Do not overmix the batter to avoid tough and dense pancakes.
- Grease the skillet or griddle lightly to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a preheated oven at 200°F while cooking the rest of the batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 20-30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Garnish with fresh berries and a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar, chopped nuts, or chocolate chips.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Bacon, sausage, scrambled eggs, or fresh fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
- Store leftover pancakes in the refrigerator and reheat them properly before consuming.
Food history:
Lemon & Paeroa is a popular soft drink in New Zealand that originated in 1907. It is made from lemon juice and carbonated mineral water from the town of Paeroa. The drink is often used in recipes as a flavoring agent, such as in these pancakes.
Flavor profiles:
The Lemon & Paeroa soda adds a tangy and slightly sweet flavor to the pancakes, while the lemon zest adds a bright and citrusy note.
Serving suggestions:
Serve the pancakes for breakfast or brunch with your favorite toppings and sides.
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Region: New Zealand