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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

BREAKFAST-LIGHT AND FLUFFY PANCAKES Recipe

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This recipe for BREAKFAST-LIGHT AND FLUFFY PANCAKES is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour
2 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 Tbs butter, melted and cooled slightly
1-2 tsp vegetable oil
Directions:
Directions:
Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl to combine. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12 " nonstick skillet over medium heat for 2-3 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots of the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1/2 minutes longer. Serve immediately.
Number Of Servings:
Number Of Servings:
16 4
Personal Notes:
Personal Notes:
You can add berries to this; dust them with flour and fold them into the batter to keep them from turning the batter strange colors. This was the recipe we used at The Lodge.

 

 

 

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