Lemon Juice Pancakes Recipes

LIGHT AND FLUFFY LEMON PANCAKES

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl. Next, zest the two lemons directly into the dry ingredients.
• In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.
• Next, add the juice of two lemons and the vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.
• Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
• Choose your favorite frying pan or griddle and warm over medium heat. Spray pan with a little bit of canola oil or add a bit of butter to the pan. Once the pan is warm, use 1/4 cup measuring cup to pour circles of batter onto the frying pan or griddle. One the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
• Serve pancakes fresh with your favorite berries and some warm maple syrup. These pancakes would also be delicious with a homemade whipped cream.
• You can store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.

LEMON PANCAKES

Steps:

• In a mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Set aside.
• In another mixing bowl, whisk together milk, lemon juice, egg, oil, and vanilla until incorporated. Stir in the lemon zest.
• Stir the wet ingredients into the dry ingredients. Whisk just until combined. (batter will be slightly lumpy)
• Preheat a non-stick skillet or griddle on medium-high heat. Spray with non-stick cooking spray or coat with butter.
• Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
• Serve warm, dusted with powdered sugar, fresh whipped cream, and fresh blueberries!

LEMON-JUICE PANCAKES

Steps:

• Mix water, eggs, and lemon juice in a medium size bowl. Beat well.
• Stir in flour, adding a little at a time.
• let stand 10 minutes.
• *cook on medium heat*.
• Spread one ladle in circular form on oiled griddle.
• Cook until golden brown on the underside.
• Flip cake.
• Repeat step 5.