New Recipe--Lemon Cornmeal Pancakes with Candied Myers Lemons

For Easter Sunday it was raining sideways in Portland, so we took the opportunity to stay home and inside all day. I made breakfast at a luxurious 1pm, so I decided I needed a recipe worthy of the day.

I'll start with the candied Myers Lemons. These aren't an original recipe obviously, but I was especially excited about everything that came out of the recipe.

This recipe is very showy so is PERFECT for entertaining. You could even bring these to a brunch. The candied lemons could be microwaved for a couple of seconds if you want to warm them, and the pancakes can be kept in a warm (200 - 250 degrees) oven until ready to serve.

Note: You can use regular lemons as well, but slice them VERY thin. Myers lemons are more forgiving because they are a little sweeter and the skins are very thin, like a tangerine vs. an orange.

Candied Myers Lemons

1 Myers Lemon
1/2 cup water
1/2 cup sugar

Slice 1 Myers Lemon in thin rounds, discarding each end. Remove any seeds.
Boil the slices for one minute. Remove from water.

1st detour--I then used the water that the lemon slices had been boiled in to make tea--I just added a tea bag and a teaspoon of sugar--so yummy.

Heat the 1/2 cup water and sugar over medium heat, stirring until the sugar is dissolved. Add the lemon slices and cook over medium/low heat for 12 - 15 minutes.

Remove from pan--they are ready to go.

2nd detour--the left over sugar syrup that the slices cooked in had turned into a yummy lemony syrup. So I put it aside and will come up with a reason to use it later this week. It would be good over waffles, or over a melon salad for dessert.

We then used the candied lemons instead of syrup with our pancakes.

Lemon Cornmeal Pancakes

1/2 cup lemon cakemix
1/2 cup cornmeal
1 cup soy milk (or regular milk)

Stir the three ingredients together and let sit for a couple minutes while your pan heats a little. Cook in a flat skillet on medium heat.

Makes 5, six inch pancakes.