I took these to my kid’s school for a brunch one day, and everyone just gushed over them. The teacher was really impressed and requested a copy of the recipe before I left. She does so much for all those kids all year long, of course I was going to share it with her without any hesitation at all! She sent me an email that she had made them for her family and they got cleaned right out. Anything I can do to help out a fellow Mom! Check out what they are saying about this recipe over at The Pioneer Woman:
“They were so tasty, light, and fluffy.”
You won’t get that yucky feeling that you do with regular pancakes after enjoying these.
Ingredients
2 whole Lemons
2-1/4 cups 2%% Milk
1 Tablespoon Vanilla
3 cups Gold Medal Flour
1/4 cup Domino Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Morton Salt
2 whole Eggs, Beaten
1/4 cup Butter, Melted
Instructions
Zest both lemons. Set 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.
Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it’s halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.
Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it’s melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.
Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)
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Quick Tip: Toss some whipped cream on top for a dessert flavor.
Thanks again to The Pioneer Woman for this bright recipe.
