 | Miss F loves pancakes and anything lemon flavored, so I knew these pancakes from Two Peas and Their Pod would be a big hit. Miss F doesn't like syrup on her pancakes, but she does like dipping them in yogurt. This recipe was perfect for that because there was just enough yogurt left in the cup for her to dip her pancakes into. She loved them, she ate three at one sitting. I have never understood the need to add poppy seed to anything with a lemon flavor. They just get stuck in your teeth and don't add anything flavor wise, so I omitted them. We made these pancakes with Meyer lemon juice from my mom's tree. I love citrus season! |
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
½ cup plain or lemon Greek yogurt
1 cup milk
2 tablespoons fresh lemon juice
2 eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
Whisk together the flour, baking powder, salt and sugar in a large bowl. In a two cup measure, whisk together the yogurt, milk, lemon juice, eggs, oil and vanilla. Pour the yogurt mixture into the dry ingredients. Stir together until just combined.
Heat a large griddle over medium-high heat. Grease with shortening or cooking spray. Use a large ice cream scoop or ¼ cup measure to dish the pancakes onto the griddle. Cook the pancakes a couple minutes a side, until golden.
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1 comment:
I tried these this morning, and they are outstanding. I loved the sweet lemony flavor...very refreshing!
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