Lemon coconut pancakes with cream cheese syrup ‎(snovalleystar - Lemon Diet)

And then add cream cheese syrup. And a sprig of mint. These are the makings of an exceptional family brunch or a surprise breakfast for Mother’s Day.

Lemon Diet

Place ingredients for icing in a medium-large bowl and set aside while butter and cream cheese come to room temperature.

Lemon Juice Diet

Syrup ingredients:

4 ounces cream cheese

4 tablespoons butter

Lemon coconut pancakes with cream cheese syrup

3 cups powdered sugar

Juice of half a lemon

Zest of lemon (optional)

Lemon Detox Diet

Dash of salt

Few drops of water if needed to reach the consistency you would like

To make these fresh, sweet puffs of perfection, begin by measuring out the dry ingredients and set aside.

Dry ingredients:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

Place wet ingredients into a medium-large bowl.

Wet ingredients:

1/2 cup milk

2 large eggs

Zest of 1 to 2 lemons

3/4 cup juice from 1 to 2 fresh lemons (Use water to fill 3/4 cup measure to make up for any shortage in the amount of lemon juice.)

Sift all dry ingredients into the wet ingredients and stir well. Stir in 1 cup of sweetened coconut.

Give your batter a sniff. There it is. That is spring in a bowl. You’re welcome.

Preheat a good quality nonstick pan on just below medium-low heat. Allow batter to sit while pan preheats and then use a 1/4 cup measure to scoop batter into pan then smooth the pancake out just a bit.

Tips for how to cook a perfect pancake:

Never use a scratched nonstick pan. Keep your nonstick pans in a special location all their own to prevent scratching and only use plastic and wooden utensils when cooking with them.

Don’t use too much sugar. Too much sugar in the batter will make the pancakes burn.

Preheat your pan. If you’re not sure what temperature will work best on your stove, try low and slowly work your way up one smidge at a time until you find a heat that is perfect for pancakes and then remember it for the future. You can’t speed up the cooking time by using a higher heat or they will simply burn.

Low and slow. Cooking at a low heat does two things. It helps the bottom not to burn before the inside finishes cooking and it helps the pancake to rise a bit.

Wait for the bubbles. When the bubbles start to form in the middle of the pancake and start popping around the outer edges, it’s time to flip.

After pancakes are cooked, blend syrup ingredients with hand mixer. Heat the syrup on low heat while continuously whisking until creamy, melted and warmed. If needed, add a few drops of water at a time after it’s cooked to make it the consistency you’d like it to be. Garnish with a fresh sprig of mint or a fresh pansy for a beautiful touch.

This recipe makes four 8-inch pancakes or eight 4-inch pancakes. In my opinion, the eight 4-inch pancakes taste considerably better.