When we invite guests over to join us for our huge meal, which happens just about every weekend, my husband always tells everyone about these. I think people come just because they are intrigued to see what they are all about. After they try them, they want to keep coming back every Sunday! We can’t afford to feed the whole church, but we try to invite someone to join us. The kids love it because then they have a new playmate each week to go run around outside with after breakfast is over. It’s a winning situation for everyone.
Check out what they are saying about this recipe over at All Recipes:
“It’s quick to make and adds a little something extra to our weekend breakfasts.”
Everybody is going to be talking about the breakfasts at your house after you serve them these!
Ingredients
3/4 cup milk
1 tablespoon Heinz vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons Land O’ Lakes butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Morton salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray
Instructions
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
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Quick Tip: More lemon zest can be added if you like a big lemon flavor.
Thanks again to All Recipes for this delicious recipe.
