Traditional Pancakes

By chelyc13

Don't fully combine the liquid ingredients into the flour mix. A few dry patches are ideal. Undermixing the batter keeps the pancakes light and airy.

Ingredients

• 1 cup milk
• 1/4 cup fresh lemon juice
• 1 egg
• 1 cup all purpose flour
• 3 tablespoons sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 tablespoons butter or vegetable oil

Preparation

Step 1

1. Preheat the oven to 275 to keep the finished pancakes warm.

2. In a small bowl, combine the milka nd lemon juice and set aside for 5 minutes to thicken. Add the egg, stirring it gently to break the yolk.

3. Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Set aside.

4. Gently fold the liquid ingredients into the flour mixture, but don't fully combine. It's always better to undermix; dry patches are okay. Let the batter rest for about 5 minutes.

5. Meanwhile, heat a large skillet or griddle over medium heat. When the suface is hot, add the butter or vegetable oil to coat.

6. Using a 1/4 cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after 3 to 4 minutes.

7. Cook for another minute, then remove the pancakes to a heat resistant plate in the warmed oven until ready to serve. Top with butter and maple syrup, as desired.