“Source: Cook's Country”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
  3. Whisk the egg and melted butter into the milk until combined.
  4. 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 overmix.
  5. Heat a large nonstick skillet over medium heat until hot, 3-5 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly.
  6. Pour 1/4 cup batter onto 3 spots on skillet.
  7. Cook the pancakes until large bubbles begin to appear, 1 1/2-2 minutes.
  8. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 1/2-2 minutes longer.
  9. Serve immediately.
  10. Repeat with the remaining batter, using remaining vegetable oil only if necessary.

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