Rebar: Modern Food Cookbook
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Recipe Reviews
Zosia from Toronto, ON
These are fantastic fluffy pancakes that use both the juice and rind of the lemon for a fresh lemon flavour.
The batter is easy to put together and though there may be a few extra steps involved – zesting and juicing lemons etc – it can be made in the time it takes to heat the griddle. The pancakes grow tremendously once they start to cook (thanks to the leavening provided by baking powder, soda and whipped egg whites) which makes them a little fragile and tricky to flip. I find that they’re also prone to browning quickly so cook them at a slightly lower temperature than I use for other pancakes. The recipe says it serves 3-4 …….my yield is usually 24-26 pancakes which usually serves 6-8.
Perfect with just a dusting of powdered sugar….
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