Lemon syrup is easy and fast to make. Recipe for Lemon pancakes with lemon syrup for breakfast.
Having a dog is like having a two-year old.
They never eat when or what you want them to, bath time is a huge mess, you have to clean up disgusting poop messes, and they never clean up their toys.
I’m so sick of stepping on dog toys, I can’t stand it.
I wish I could figure out how to train him to put his own toys away. We keep a basket on the floor in the living room with his toys. I have picked them all up, and then watched him drag every single toy out of the basket and scatter them around the living room within 10 minutes. It’s enough to make me a cat lover.
Wait. What am I saying?! That’s crazy talk, I take it back.
One of the worst times for having a little dog around is when I’m preparing meals.
The dog, naturally, wants to sniff everything. He tries to climb on the counters (fortunately, he is too small). He gets into the trash can. He stands right by my feet so he can eat everything I drop.
I’ve stepped on him more than once.
Which is why pancakes are such a fantastic dinner choice. There’s no chicken or bacon or cheese to make the dog crazy, and the kids love having pancakes.
Our family has loved this lemon syrup for a while now. It’s one of my favorite creations. We’ll put it on just about anything.
Lemon pancakes just seemed like an easy choice to compliment the lemon syrup.
I also considered adding some fresh herbs to these pancakes, maybe rosemary or thyme, but in the end… I forgot. Dang it. Next time I make them, I’m adding some rosemary.
I wonder what the dog will think of that?
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- 1½ cups flour
- 1 T. sugar
- ¼ tsp. salt
- 1 T. baking powder
- 2 T. vegetable oil
- 1 egg
- 1¼ cups milk
- zest of one lemon
- juice of ½ lemon
- 1⅓ cup sugar
- ⅓ cup brown sugar
- ⅔ cup water
- peel of one lemon
- For pancakes, combine flour, sugar, salt, and baking powder in a large bowl.
- Add oil, egg, milk, and lemon juice and zest, and mix well. It's okay if the batter is a little lumpy.
- Butter a warm griddle, and drop batter onto pan, making each pancake about ¼ cup of batter. Let cook until edges are brown and dry. Flip pancakes and cook the other side.
- Meanwhile, prepare syrup by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the syrup.
- Bring to a boil, and let boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup.
- Remove lemon peel pieces with a spoon and discard.
- Serve warm pancakes with butter and warm lemon syrup.
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