Raspberry Lemon Pancakes

38 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine flour, sugar, baking powder, baking soda, xanthan gum, salt and cardamom.
2. In a separate bowl combine milk and lemon juice. Let sit for 3-5 minutes. This will curdle slightly, creating sour milk.
3. Add eggs, lemon extract, lemon zest and vegetable oil to the sour milk mixture.
4. Combine dry and wet ingredients.
5. Gently fold in raspberries.
6. Spoon 1/3 cup batter per pancake onto a griddle or skillet, pre-heated to low-medium .
7. Cook until bubbles start to burst, then flip.
8. Cook an additional 2-3 minutes until golden brown.
9. Repeat until all pancakes have been cooked.

1 hrs 41 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine flour, sugar, baking powder, baking soda, xanthan gum, salt and cardamom.
2. In a separate bowl combine milk and lemon juice. Let sit for 3-5 minutes. This will curdle slightly, creating sour milk.
3. Add eggs, lemon extract, lemon zest and vegetable oil to the sour milk mixture.
4. Combine dry and wet ingredients.
5. Gently fold in raspberries.
6. Spoon 1/3 cup batter per pancake onto a griddle or skillet, pre-heated to low-medium .
7. Cook until bubbles start to burst, then flip.
8. Cook an additional 2-3 minutes until golden brown.
9. Repeat until all pancakes have been cooked.
10. Flash freeze.
11. Divide pancakes among indicated number of gallon freezer bags. Label and freeze.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Prep from frozen
2. Reheat in microwave for 1-2 minutes until warmed through.