Perfect and light pancakes with a nice lemon flavor. A nice break from the traditional!
- 2 whole Lemons
- 2-¼ cups 2% milk
- 1 tbsp Vanilla
- 3 cups Flour
- ¼ cups Sugar
- 2 tablespoons baking powder
- ¼ teaspoons Salt
- 2 whole Eggs, beaten
- ¼ cups Melted butter
Zest the two lemons. Put aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.
Mix flour, sugar, baking powder and salt. Pour in the milk/lemon mixture, stirring gently. When half mixed, stir in the eggs, then the melted butter. Finally add the lemon zest. (If batter is too thick at this point, add up to 1/4 cup milk.
Heat an iron skillet over medium heat, then add 2 tablespoons of butter. When melted, lay down 1/4 cup batter, smoothing the top to help spread it into an even layer. Cook until golden brown and sizzling around the edges, then flip to the other side and finish cooking. Remove and repeat with the rest of the dough.
Serve with butter, syrup and extra lemon zest. (Can turn this into more of a dessert with powdered sugar frosting and/or whipped cream!)