Prep 10 mins
Cook 20 mins
There's no better way to wake up a camp full of groggy revelers than some lemony pancakes. They taste best with a little playa dust, but work just as well at home! The key to this recipe is to stir the batter as little as possible (hence the less than 20 turns). The lemon and baking soda react to create air bubbles (remember making a volcano in grade school) and stirring too much will break down the bubbles and give you flat, chewy pancakes. If you don't have a lemon you can substitute 1 tbsp of apple cider vinegar. You'll lose the wonderful lemon scent, but the chemistry will still work.
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon sugar (or other sweetener)
- 1⁄4 teaspoon grated nutmeg (to taste)
- 1 cup soymilk
- 1 fresh lemon
- Mix together the dry ingredients.
- Zest lemon into a bowl and then add the juice and soy milk.
- Add liquid to dry and stir 20 times (or less). The batter should be a little lumpy.
These were good, but not great. I added less milk because of the runny comment, and the consistancy was good. I didn't taste much lemon though, even after adding some lemon extract too. I may try again.
I read the other comments and I'm curious about how the second women got hers so thick and fluffy?? I liked them but they were rather thin and the batter was bit runny. I will try them again and use less soy milk. I used fat free which is thinner then regular, maybe that was my problem.