Lemon Pancakes with Lemon Syrup

Pancakes:
1 1/2 cups flour
1 Tbsp. sugar
1/4 tsp. salt
1 Tbsp. baking powder
2 Tbsp. oil
1 egg
1 1/4 cups milk
zest of one lemon
juice of 1/2 lemon

Combine flour, sugar, salt and baking powder in a large bowl.  Add oil, egg, milk, and lemon juice and zest; stir; batter should remain a little lumpy.  Butter a warm griddle or frying pan.  Drop about 1/4 cup of batter into pan.  Let cook until edges are brown and dry.  Flip pancakes and cook the other side.

Syrup:
1 1/3 cup sugar
1/3 cup brown sugar
2/3 cup water
peel on one lemon

Place sugars and water in a pan on stove top.  Bring to a boil over high heat, stirring occasionally.  Remove peal from lemon in large chunks, add to the syrup.  Boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup.  Remove lemon peel pieces with a spoon and discard.

Serve warm pancakes with butter and arm lemon syrup.

Recipe from Samantha Smith