My Auntie Julie used to make lemon pancakes when I was little. I always loved having breakfast over there. I asked her a while back what she did to make them so delicious and she laughed and told me it’s just basic pancakes thinned out topped with lemon and powdered sugar. So, yesterday when making breakfast for my family (I love lazy Saturday morning breakfast) – I decided to try my own spin on this childhood favorite.
I started with my all time favorite recipe for light fluffy pancakes, then added more milk and the juice of a lemon to the batter to make it a very thin consistency. Then topped with a few squirts of lemon and a dusting of powdered sugar. Yuuuum, yummmmy! This recipe only makes about 6-8 regular pancakes, perfect for my family, but if you have a brood – you might want to double or triple it.
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup shortening, melted
1 teaspoon vanilla
*for lemon pancakes, add the juice of 1 lemon and up to 1/2 cup milk to make a thin batter, top with squirts of lemon and dust with powdered sugar
- In a small bowl, combine the flour, sugar, baking powder and salt. Whisk together the egg, milk and shortening; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupful onto a greased hot griddle (I do my pancakes between 325° and 350°). Turn when bubbles form on top of pancakes; cook until the second side is golden brown.