Good Friday to you!
Wednesday night, the dinner order was pancakes. Right from Carter’s mouth.
Dad, lets make pancakes for dinner and I will add chocolate chips after you cook them. Of course…. chocolate. For these quick pancake inquiries I usually jump to the prefab box mix but low and behold – we didn’t have any.
In comes the notion to try a new recipe for pancakes. Results, double thumbs up from both Carter and Ella. Here is the scoop on how they came about. Oh and one rule from Carter once he knew I was making them.
“Dad, I just want white flour! None of that whole wheat stuff and definitely no flax hidden in them”
- 3/4 Cup Milk
- Juice of 1 Lemon
- 1 Cup Flour
- 2 Tbsp. Sugar
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- Pinch of Salt
- 1 Egg
- 2 Tbsp. Butter ( melted)
- Combine milk and lemon juice in a bowl and set aside for 5 minutes
- In another large bowl, combine the dry ingredients and mix well.
- Whisk the egg and melted butter into the milk mixture.
- Combine the dry into the wet ingredients and mix until the lumps are gone.
- Preheat a large pan or griddle and add a little butter. Using a 1/4 cup, scoop out the pancake mixture and let cook on one side until little bubbles form on the outside of the pancake. Flip and cook for another minute
- Top with whatever you feel – maple, syrup, fruit, yogurt or chocolate.
Zesty Tip: Notice the mixture will be very spongy ( that is a good sign). This will keep the pancakes very light and fluffy.
The pancakes were really good! I had to give them a test. I used lemon juice as there was no vinegar in the house to sour the milk. The flavor of the lemon came through and was a great addition to the pancakes.
I hope you have a great Easter Holiday and I will touch base with you on Monday.