Lemon Sugar Pancakes from Awesome on 20

Lemon Sugar Pancakes for Pancake Day

Lemon Sugar Pancakes from Awesome on 20

Wait. What’s Pancake Day?

That was my question, too, when my charming English husband first mentioned this. I had never heard of it before. Apparently, in England, instead of Mardi Gras, they have pancake day. Parades, dancing in the streets, tossing beads and showing your boobs are all much too exuberant for the always polite and restrained English. I have to say, I’ve quite learned to enjoy pancake day. Mostly because it involves lemony, sugary, carbs.

Lemon Sugar Pancakes from Awesome on 20

Here’s another thing that still confuses me a bit about pancake day. These are actually crepes, right? Unless there’s some secret distinction my American brain can’t comprehend, I would definitely consider them crepes and not pancakes. But you can’t say that to an English person. They tend not to care for the French. Don’t even try and tell them their pancakes are actually French. Just shut up, and eat them. It’s gonna be awesome.

Here’s how this whole thing goes down. I make the crepe, ahem, pancake batter. Geoff actually cooks them. I walk away while this happens because technically, he’s doing it wrong, but they always come out perfect, so I learn to keep my bossy, rule-abiding mouth shut. Once you start to have hot pancakes coming out of the pan, you squeeze a wedge of lemon over them, sprinkle some white sugar on top, roll it up, and stick it in your face while it’s still hot. I’m sure the English would use a knife and fork. I don’t bother with that and eat it with my hands because I’m a coarse and vulgar American. It’s cool.

You can obviously fill these with whatever you have lying around, but try this simple lemon juice and sugar version. It’s bright and sweet, and the sugar adds a delightful little crunch. It’s supposed to be indulgent. It’s the last fun thing you get to do for the next forty days. If you’re a lent type of person. And if you’re not, it’s still fun.

Lemon Sugar Pancakes from Awesome on 20

If you’re not into parades and beads and public drunkenness, try the Pancake Day experience instead. I was skeptical at first, but now I look forward to it every year. Happy Pancake Day, kids!

Lemon Sugar Pancakes
Yields 10
Thin pancakes simply and deliciously accented with lemon juice and sugar
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 tablespoons melted butter, plus a bit for the pan
  2. 1 cup all-purpose flour
  3. 1-1/3 cup milk (I used skim)
  4. 1 egg
  5. 1 lemon, cut into wedges
  6. 1/4 cup white sugar
Instructions
  1. Melt your butter and set aside to cool a bit.
  2. In a medium bowl, whisk flour, milk, and egg, quickly and gently until combined. Whisk in melted butter.
  3. Heat a medium skillet medium heat and melt a bit of butter in your pan. You might want to use a paper towel to make sure the whole bottom of your skillet is slick. When your pan is hot, pour in about three of four tablespoons (Geoff uses one scoop from a big plastic serving spoon) of your batter, and swirl it around until it covers the bottom of the pan evenly. Allow to cook on one side for about a minute. It will start to lift up on the edges a bit. Flip your pancake and cook for another minute on the other side.
  4. Once your pancakes are cooked, squeeze some lemon juice over each one, then sprinkle it with sugar. Roll it or fold it however your like. Eat and repeat until you think you can't possibly go on. That's the whole point.
Adapted from Feast by Nigella Lawson
http://awesomeon20.com/
Triple Lemon Yogurt Cake from Awesome on 20

Triple Lemon Yogurt Cake

Triple Lemon Yogurt Cake from Awesome on 20

I made this truly awesome lemon pound cake for a truly awesome human. It’s my friend Lindsey’s birthday, and I absolutely had to celebrate it. We’ve been through some major ridiculousness together. She was the maid of honor at my wedding, even though she broke her leg four weeks before. I wouldn’t have survived without her. Even though we don’t get to spend as much time together as we once did, I don’t love her an ounce less. 

Triple Lemon Yogurt Cake from Awesome on 20

You know you’ve found a good friend when she volunteers to taste all your experimental recipes. Luckily, this triple lemon yogurt cake is a sure thing. I’ve been making it for a few years, and it comes from an Ina Garten recipe, so you know it’s solid. 

I say triple lemon because it has bright lemony wonderfulness going on in three different places. First of all, the cake batter is loaded with lemon zest, as well as some plain yogurt to make it extra moist and tangy. After the cake comes out of the oven, it gets steeped in lemon syrup while it cools. And finally, the whole thing gets a gorgeous dripping lemon glaze to up the pucker factor. It’s a beautiful thing.

Triple Lemon Yogurt Cake from Awesome on 20

Being a nerdy introvert, I don’t have very many friends that I really trust and connect with. It’s a rare and wonderful thing to find someone who allows you to completely be yourself. I would make a hundred thousand cakes for this girl. Happy birthday, Lindsey! You’re the best!!!

Triple Lemon Yogurt Cake
Yields 1
A lovely, tart, super moist, lemony pound cake perfect for best friends.
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
For the cake
  1. 1-1/2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup plain yogurt
  5. 1 cup sugar
  6. 3 eggs
  7. zest of two lemons
  8. 1/2 teaspoon vanilla extract
  9. 1/2 cup vegetable oil
For the syrup
  1. 1/3 cup sugar
  2. 1/3 cup lemon juice
For the glaze
  1. 1 cup powdered sugar
  2. Juice of 1 lemon
For the cake
  1. Preheat oven to 350 and spray your 9 inch loaf pan with butter and flour cooking spray. You may also want to line the bottom with parchment paper for insurance.
  2. In a small mixing bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients to the wet ingredients and quickly but gently whisk everything together.
  4. Add vegetable oil to the batter and fold in with a rubber spatula. It will take a minute, but don't worry, it will eventually come together.
  5. Pour your batter into your prepared pan and bake for 50 minutes or until a toothpick comes out clean.
  6. Allow to cool in pan for about ten minutes, then remove to a wire rack over a baking sheet for a yummy cake bath.
For the syrup
  1. While your cake is baking, combine sugar and lemon juice in a small sauce pan. Heat until sugar is dissolved and mixture is clear. Remove from heat.
  2. Once you have your cake out of the pan, slowly pour the syrup over the top of the still warm cake. Allow the syrup to sink in while the cake cools.
For the glaze
  1. In a small bowl, stir together powdered sugar and lemon juice. Once your cake has cooled completely, spoon the glaze over the top of the cake, and just let gravity do its thing. Slice off a piece for your best friend. The love will be abundantly clear.
Adapted from Ina Garte
Adapted from Ina Garte
http://awesomeon20.com/
Lemon Linguine from Awesome on 20

Lemon Linguine

Lemon Linguine from Awesome on 20

It’s true that Honolulu has nearly perfect weather. Never any extreme temperatures, no severe weather warnings or natural disasters. A nice breeze most days to keep things pleasant. The polar vortex drops our temperatures to the high 70’s. We are extremely lucky in the weather department. I know you’re all hating me right now.

But every now and then, winter will bring us a stretch of gloomy days. Rain, cool temperatures, gray skies, gray seas, wet sand. It’s a nice change. A chance to break out the warm clothes, get cozy, and not worry about being too hot. We’re in it now. Day after day of rain and gloom. So I decided to create my own sunshine.

lemon linguine1

I absolutely adore this lemon linguine recipe from Nigella Lawson. It’s bright and creamy. Every bite brings a smile to my face. And when you see how simple it is to make, you won’t be able to stop smiling, either. You can basically have the whole thing ready in the time it takes to boil pasta. In fact, the bit that takes the longest is waiting for the stupid water to boil.

Lemon, parm, cream, egg yolks. Buttery pasta tossed in a creamy sauce. If you want to make things complicated, you could add some veggies or grilled chicken. I can’t be bothered with all that fussing. A big bowl of lemony pasta is all I need to remember the feel of the sunshine on my shoulders.

Lemon Linguine from Awesome on 20

Try this recipe if you need a quick shot of sunshine in your life. Lemon linguine is one of my favorites.

Lemon Linguine
Serves 6
A bowl of bright, creamy, lemony pasta is just the thing to bring a little sunshine into your winter.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 pound linguine
  2. 2 egg yolks
  3. 2/3 cup heavy cream
  4. 1/2 cup grated parmesan
  5. zest of 1 lemon
  6. juice of half a lemon
  7. salt and pepper
  8. 4 tablespoons butter
  9. parsley for garnish, optional
Instructions
  1. Fill a large pot with water and put it on a burner cranked all the way to high. Slap a lid on it, and let it come to a rapid boil.
  2. Once water is boiling, add a tablespoon of salt, then stir in the linguine. Cook for about 9 minutes, stirring occasionally. Before draining the pasta, pull out a half cup or so of water, in case you need to thin your sauce a bit.
  3. While you're waiting for your water to boil and your pasta to cook, combine egg yolk, cream, parmesan, lemon zest and juice, and salt and pepper in a small bowl. Whisk to combine. We're just mixing everything together.
  4. Once you've drained your pasta, return it to the hot pot. Add the butter to the pasta, and toss the pasta until the butter is melted and the strands are coated and glossy.
  5. Add your sauce and give everything a good stir to get each bit coated in sauce. If you want things to be a bit more loose, add a tablespoon or two of your starchy pasta water.
  6. Tear some parsley over the top, if you're feeling fancy. Plop yourself down with a big bowl and a fork and get cozy.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
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