Lemon Milk Pancake
 
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Recipe type: Pancake
Serves: 15 or 30 (4") pancakes
Ingredients
2 Cups Batter
  • 1 cup (125 g) Whole Wheat or All Purpose Flour
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (2 g) Sea Salt
  • 1 (50 g) Egg
  • 1¼ cup (300 g) Orange Juice
  • 1½ TBSP (25 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract (optional)
  • For griddle surface - Non-stick spray or vegetable oil
4 Cups Batter
  • 2 cups (250 g) Whole Wheat or All Purpose Flour
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • 2 (100 g) Eggs
  • 2½ cups (600 g) Orange Juice
  • 3 TBSP (45 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract (optional)
  • For griddle surface - Non-stick spray or vegetable oil
Instructions
  1. Turn on griddle. Heat until drop of water sizzles
  2. Griddle - 350°F/180°C/Gas 4 - Moderate to 375°F/190°C/Gas 5 - Moderately hot
  3. In a large bowl whisk dry ingredients
  4. In a medium bowl whisk eggs, juice, butter and vanilla extract (optional)
  5. Add ⅔ of the wet mixture to the dry and whisk. This makes it easier to work out the lumps. Then add the remaining liquid and whisk.
  6. Apply non-stick spray or oil to the griddle.
  7. Pour a small ladle of batter to make 1 pancake
  8. Bake on side until many bubbles appear on surface and the edges are set, about 2 minutes
  9. Holes will appear, pop and not fill in. Be careful. With the sugar in the juice these brown quickly.
  10. Flip over and bake until bottom golden brown, about 1-2 minutes
  11. Remove and serve
Recipe by On Bread Alone at https://onbreadalone.com/recipes/orange-juice-whole-wheat-pancakes/