Ahh.. The humble pancake. This ubiquitous breakfast food is the perfect sweet fix in the morning, or anytime of day really. These soft, pillowy delights are super easy to make and a perfect addition to any food lover’s repertoire.
When following other recipes online, I was unsatisfied with my somewhat sad, flat looking pancakes. So, I took it upon myself to perfect the fluffy pancake. Several (failed) attempts later, I decided to add a magical ingredient: lemon juice. Now, I know what you may be thinking. Lemon!? Well, yes. The addition of lemon to the batter allows the baking powder and baking soda to effervesce, helping the pancake to rise. Also, the lemon and milk combined act like buttermilk; buttermilk is used extensively in baking to achieve fluffier results. I’ve been recommending the addition of lemon juice to pancake batter to friends and family and hope you try it too! 🙂
300g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
pinch of salt
220ml whole milk
2 tbsp butter, melted
1 tsp vanilla extract (optional)
squeeze of lemon (approx. 1 tbsp)
- First, combine the dry ingredients in a bowl. Make sure you sift the flour to get rid of any lumps.
- Warm the whole milk to just above room temperature; make sure it’s not scorching hot. Then, beat the egg into the milk (scorching milk will scramble the eggs so be careful).
- Continue by adding the melted butter to the wet ingredients. If desired, add vanilla extract to the mixture.
- Then, add half of the wet ingredients to the dry ingredients and stir. After combined, add the remainder of the wet ingredients to make the batter uniform.
- After, add the lemon juice and stir into the batter. The consistency of the batter should allow it to drop from a spoon freely; the batter should not be too runny or too thick. If you find the batter way too thick, add more milk. This recipe is very forgiving.
- Allow the batter to sit for 10 minutes. Meanwhile, heat a non-stick pan on medium heat. If using a regular pan, make sure you butter the surface first.
- Pour the batter slowly into the pan to your preferred size. Flip the pancakes when air-pockets begin to surface and the sides are semi-firm. Remove once both sides are golden.
- Stack your pancakes and serve with a topping of your choice!