Okay, so these aren't really my pancakes...but they looked just like this, I swear. We forgot to take a picture, because we ate them so fast. Thumbs up from Big Mama and Little Mouths, alike!
Luscious Lemony Pancakes
2 cups baking mix like Jiffy, Bisquick or Pioneer. I prefer pioneer.
2 cups milk
1 teaspoon lemon zest
1 teaspoon vanilla
1 tablespoon sugar
Dash of salt
Don't skip the lemon zest! It adds such a yummy favor and works well with maple syrup. I have also used Orange zest, and that's great as well, but then I'd only used just a teaspoon of sugar.
Mix by hand with a whisk until lumps disappear. Poor onto an oiled griddle or frying pan preheated over
medium heat. Use a small ladle or measuring cup for evenly sized pancakes.
You don't want the mixture to be too thick or you will get gummy pancakes, too thin and you will have a hard time flipping. Test just one pancake the first time to make sure the batter isn't too runny (where the batter all
runs off the pancake as you are flipping it) or too thick (gummy on the inside and hard to cook through and
keep the outsides golden brown. If the mixture is too thick or thin, add baking mix or milk by the spoonful
until you satisfied with the constancy and you have a light pancake that is cooked through when it is golden
brown on the outside.
It just takes a little practice, but within a few batches, you have it down pat and can make perfect pancakes
every time. And don't worry. Even the not-so-perfect pancakes taste pretty darn good!
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