Fluffy Lemon Verbena Skyr Pancakes with Lemon Cream Cheese Glaze

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Fluffy Lemon Verbena Skyr Pancakes with Lemon Cream Cheese Glaze

These fluffy, light as air lemon pancakes were exactly what we needed for a late Sunday breakfast. They are made with creamy lemon skyr which make them ultra-light, delicate and give them that hint of bright zingy lemon, which is perfect to cut through the sweetness. To pair with the lemon pancakes, I made a quick lemon verbena sugar syrup. Lemon verbena or lemon bee brush leaves are citrusy, lemony and have a lovely herbaceous note. If you can find some fresh leaves at your farmers market, I highly recommend that you pick some up!  

Calling all lemon lovers! This lemon verbena syrup is addictive and is perfect for pouring on pancakes, ice cream or adding to your favorite drink.

Fluffy Lemon Verbena Skyr Pancakes with Lemon Cream Cheese Glaze

Serves 2

Ingredients

Lemon Verbena Syrup

  • 1/2 cup of white granulated sugar

  • 1/2 cup of water

  • 1/4 cup of roughly chopped lemon verbena leaves

  • pinch of salt

Lemon Cream Cheese Glaze

  • 1/4 cup of cream cheese (56 grams or 2 ounces)

  • 1/4 cup lemon skyr (63 grams)

  • 1 -2 tablespoon of lemon verbena syrup

  • 1/2 teaspoon vanilla extract

  • Lemon zest

  • Pinch of salt

Lemon Skyr Pancakes

  • 7 tablespoons of all purpose flour (60 grams)

  • 1 teaspoon white granulated sugar (15 grams)

  • 1/2 heaping teaspoon of salt

  • 1 teaspoon baking soda

  • 2 eggs

  • 1 teaspoon lemon zest

  • 1/2 teaspoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 cup lemon skyr (252 grams)

Method

Prepare the Lemon Verbena Syrup

  1. In a small saucepan add white sugar and then pour the water on top. Heat the mixture slowly on low medium heat.

  2. Let the sugar dissolve. Once it is dissolved allow the mixture to come to a simmer for about 2 to 3 minutes.

  3. Once the sugar mixture has simmered for a few minutes, cut the heat and add the lemon verbena leaves and let it cool at room temperature and then let it cool in the fridge until you are ready to serve.

Prepare the Lemon Cream Cheese Glaze

  1. Combine cream cheese, lemon skyr, lemon syrup, vanilla extract, lemon zest and salt and whip until fully combined.

Prepare the Lemon Skyr Pancakes

  1. Combine all dry ingredients in a bowl and mix until combined. Set aside

  2. Whisk eggs, lemon zest, lemon juice and salt in a separate bowl and set aside.

  3. In a separate bowl, beat the skyr until smooth. Pour the dry ingredients on top of the skyr and gently fold the mixture until just barley combined.

  4. Heat up your pan on medium low heat. While the pan heats, gently stir in the egg mixture until just incorporated.

    • Note: Using low heat ensures that the inside of your pancake is getting cooked too. Although tempting, avoid cranking up the heat as that will give you pancakes that look golden outside but are raw inside.

  5. Lightly grease your pan with oil and pour a scant 1/4 cup of pancake batter. Cook each side for about two minutes or until golden brown. Re-grease your pan as needed.

    • Note: Don’t flip your pancake until you see a lot of air bubbles on top and it looks kind of matte and dry. Once it does, gently flip it over for a few minutes until just golden brown.

  6. Serve your pancakes hot with the glaze and the lemon verbena syrup. And if you are feeling extra sweet, add a touch of maple syrup. Enjoy!