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Lemon and cranberry pancakes

These lemon and cranberry pancakes  are perfect for breakfast or brunch on special occasions, such as Valentines day or Mothers day.  They are very easy to make -  you can use pancake molds to create special shapes and motives (heart, flower etc). Serve it with dried cranberries, lemon curd, yoghurt, maple syrup, honey or just lemon juice and sugar.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 cup yoghurt plant-based, if needed
  • 2 Tbsp sugar
  • Zest and juice of 1 lemon
  • ½ cup dried cranberries
  • 1 tsp sunflower oil
  • Lemon juice to serve

Method
 

  1. Mix the ingredients together in a bowl until you get a smooth mixture. Let it rest for 10 minutes.
  2. Lightly oil and heat a pancake pan.
  3. Add 3-4 dollops of the batter, letting them spread out into circles. Cook for a minute or so over medium heat, until the surface has set, then flip them over.
  4. Cook for about 30 seconds, then transfer them to a plate.
  5. Repeat with the remaining batter.
  6. Serve the pancakes at room temperature with your chosen topping and sauce.