One of my most popular cakes is a Lemon Basil cake. The creation stemmed out of one of my besties making lemon basil ice cream & I figured I could try it in cake form!
The most fun part is, because of its uniqueness, everyone gets intrigued when they hear the flavor.
When my birthday was starting to get closer, I knew I wanted to do something festive food-wise for some fun photos.
And since I had some Hardcore Sprinkles I wanted to use, it felt like the perfect chance to see what I could make. But the sprinkles have a citrus lean to them so I had to find something complimentary.
That’s how Lemon Basil Pancakes were born! 🍋🌿🥞
What You’ll Need:
1 egg – or 1 TB. Flaxseed Meal + 3 TB. Water*
1 c. Flour
3 tsp. Baking Powder
¼ tsp. Pink Himalayan Salt
¾ c. Water
2 tsp. Lemon Juice
3 TB. Lemon Curd
2 TB. melted butter or oil
1 TB. Fresh Basil, finely chopped
*If you do egg replacement, mix in bowl & let sit in bowl for 5-10 minutes before you add everything else.
The recipe size is for 9 4-inch pancakes, so if you’re making enough to share, you will want to double/triple accordingly.
Add & stir together water, lemon juice & curd. Mix in with egg or egg replacement before adding dry ingredients.
Once batter is mixed, stir in basil.
Here’s the trickiest part…
Let sit for one hour.
Yes, 60 minutes.
That patience is tricky, but it will pay off.
It’s a trick my friend shared from Bobby Flay.
Here you can see 2 batches of the pancakes. The first batch, while taste was amazing, were pretty flat little silver dollars.
The second batch, however, was the one that sat for an hour. You can see the visible rise the pancakes got. The added fluffiness just takes them to another level!!! 😜
And, of course, I topped them off with The Maple Guild’s Vanilla Bean Maple Syrup. 😍😍
All in all, the best birthday pancakes I could have dreamed up. And two different girlfriends are already waiting for brunch dates where they can try them!! So much fun when I get to share my creations! 😁