Whole wheat makes these pancakes healthier with a wonderful taste and texture. It’s a classic Sunday morning breakfast treat.
makes six to eight 6‑inch pancakes
Ingredients
- .75 cup whole wheat flour
- ½ cup all-purpose flour
- 2 tablespoon wheat germ
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 large egg, lightly beaten
- 1¼ cup buttermilk
- 1 tablespoon vegetable oil
Directions
In mixing bowl whisk together dry all the ingredients. In a separate bowl combine egg, milk and oil, mix well. Add to wet ingredients to the flour mixture all at once. Stir until just blended. Do not over mix. Let the batter rest about 20 minutes.
Pour batter, in 6‑inch circles for each pancake onto a hot, lightly greased griddle or skillet. Cook over medium heat until golden brown, turning when top is very bubbly with slightly dry edges. Serve with butter, syrup and fresh fruit.
since you foraged these lemons, send this post in to Grow Your Own! You know where we are 😉
Cause you could make delisious baked lemons — aka Jamie Oliver. Halve lemons, scoop insides out. Fill with cheese, chilies, olives, anchovies.…bake. Eat delicious, melted cheese with bread!!!!!!!! And I have made preserved lemons before — in Nigeria.……a long time ago!!!! Planned on making recently but couldn’t wait 3 weeks.….
I’ve only preserved lemons with salt, lemon and oil. The spices are interesting, but I’m not sure I’d use them.
I love mashing up the soft rind into salad dressings. It also makes a refreshing addition to homemade mayonnaise.
For the suggestions on how to use them, I am still a bit unsure. I have never made these before so I can’t say if the spices were a good call or not. The “classic” Paula Wolfert recipe does not call for the spices. But when I have purchased them, the best ones had a vaguely middle eastern taste to them… so I gave the spice a go! Please check back and well find out together. GREG
I’ve been preserving these for years covered in their own juices and Kosher Salt. These spices look beautiful and I need to try them on my next batch. And the lemons look gorgeous in their large glass jar. I like to use the Meyer lemons with their thin skins, but they’re not so easy to find around here. Great on pizza!
Meyer lemons are even more common in my neighbor hood than these Eurekas. Next time Meyers…
…this post may have brought me one step closer to the doing part!
well, can you pay it forward and send me some!!!! 🙂 I use lemons soooo much!
This is something I need to try! I wonder if you can do a sweet preserved lemon also?
I see excess lemons and oranges all over the place here! I LOVE your first photo, gorgeous!
I like it a lot too. But (of course) whenever I do apicture I think is really interesting it gets rejected by the PhotoBullies, or it gets run in the middle of the night where nobody ever sees it. Oh well.
As far as sweet preserved lemons go. I have no idea how you make them. It’s worth some research. GREG
So that kind of makes you a “life preserver” !
I’ve never heard of these before (and I’m glad to know you won’t kill me, ha ha).
I never noticed people comment more on desserts. I guess that’s because I never post desserts;)
It’s not so much that people comment more on desserts, but I get way more people who come to the blog (via tastespotting and foodgawker) when I post a dessert. GREG
Love love love preserved lemons, always have a batch in the back of the fridge. They’re up there as a go to ingredient. Mine are usually pretty generic, I do not add all the spices that you suggested — hmm, may need to rethink my version.
Thanks for sharing!
Cookbook has a preserved lemon recipe and I’ve been thinking about it for a year now. I’m just not sure what to do with them, once made, but I’m sure you’ll tell us.
I was hoping you’d tell me what to do with them… GREG
I have wanted to make preserved lemons so long but have always found a reason to put it off. You made it sound so easy. I know that add a fabulous flavor to Moroccan and Middle Eastern dishes.
But I have yet to see how well they come out. Stay tuned! GREG
sippity sup, i love preserved lemons. a friend made me a chicken dish with preserved lemons, olives, and capers right after i had my son. i woofed it. delish.
in other news, here is the link to buy one of those painted on the outside bamboo bowls that you’ve been coveting:
http://bambuhome.com/products/
click on the lacquerware section and then on where to buy when you know exactly what you want.
i bought ours off of a site specializing in green products- now if i could only remember which one. good luck. cannot wait to see what you pick out. xoxo
okay don’t kill me but this is something new to me, I’m very curious to see how they come out and what dishes you use them in. looking forward to it!
…in fact I have never cooked with them before myself. I have eaten them however, and they are a stunning ingredient. GREG
These are delicious but I always know what to do with them when I don’t have any and vice versa. Plus being a pack rat means I always keep stuff like this past due…
I made a whole lot and I am still unsure what I shall do with it all. GREG
I made a beetroot salad recently that had preserved lemons in the recipe. It was actually the first time I’ve ever heard of them. I just used regular lemon zest anyway but I’m curious to know what the difference in taste is, so I must pick up some from a shop asap. I hope yours turn out beautifully!
Isn’t it truly amazing how many more people comment on dessert posts than they do on savory posts? Even though most of the comments I get are people telling me to stop tempting them haha.
I like your rules on foraging citrus. Although I agree, if it’s in a public space then it’s fair game.
I can’t wait to see how these lemons turn out!
It bugs me to see perfectly good fruit go wasted. GREG
I love preserved lemons, but have never made any myself. I’ll have to try this soon, and then blog a great chicken and preserved lemon dish that I do. Thanks for the inspiration. — S
what to do with them will be a whole ‘nother hurddle! GREG
I have had preserved lemons once and loved them and am dying to make them! What size of a container do you usually use? Just trying to figure out if I’ve got the right size, or if I need to pick up a bigger one when I go and buy the ingredients. THANKS!
Any size container will work, the only trick is getting the juice to cover the fruit completely. So have a few extra lemons around in case you need the juice to top it off. I used a small plate to submerge mine in a small cookie jar. You will need a lid or some sort of covering. GREG
Yum! Hey, check out Trix’s preserved lemon trilogy posts over here — http://tastytrix.blogspot.com (her last three posts).
even though I never strayed anywhere — just not a comfy commentator — trying to fix that.
I’ve always admired preserved lemons from afar and need to have at it. I am looking forward to what you come up with when they’re ready! Mary
FYI — only your first photo is showing up — the other two are blank.
I am not much a comment leaver myself. I meant my actual numbers have gone way down (whether a comment is left or not). It’s not a big deal, but it does make me curious. GREG
I’ve always wanted to make these but never got around to it. I’m staying tuned to see what you make with them.
Sam
… let me know. GREG
First I know how you feel about abandoned readership coming back when a fancy dessert is in the offing (though how do they know?) and I’d love to see that lemon tart! We love to cook with preserved lemons and luckily can get them quite easily at the market any time but I would love to make a jar of them so thanks for the great recipe!
…them prettily easy here in Los Angeles. Both the Indian and Armenian Markets just down the hill often carry them. Hopefully mine will be as good. GREG
That last picture looks fabulous! Looks simple to make. I must keep this. Thanks for sharing.
It was simple! Now we’ll just have to wait and see… GREG
I was going to try and guess what type of dish you would make with these preserved lemons of yours. But, you are just too sneaky and you always seem to have a trick up your sleeve, so I won’t.
I wish citrus was in season here! We don’t even have tulips yet :).
What are tulips? They can’t be grown here… It’s alwaya a trade-off.GREG
Is it strange to be craving for some lemonade right about now. A neighbor of mine has an orange tree that’s bursting at the seems with lovely oranges. Once in a while I’ll wander over and graba bunch for myself. They don’t mind me being there one bit, which is a great thing.
It’s wonderful to live in So Cal with so many wonderful neighbors! GREG
Wow! I am glad that you were inspired to preserve your “ill gotten” gains. You are seriously awesome Greg!
For sure your vessel for the lemons looks a lot better than what I used, but we have stupid rules about glass in refrigerators.
I recently used preserved lemons in a pasta dish with grilled radicchio that was a smash hit. I also heard tell that you could do this with grapefruits, limes and even Kumquats, The pickle nerd in me is itching to try it. 🙂
and grilled radicchio sounds like a winning combo! GREG