Lemon Milk Pancakes

On May 20, 2019 2 Comments - Batter, Foundation Series, Pancake, Soda

My second waffle to pancake recipe is Lemon Milk Pancakes based on my Lemon Milk Waffles. Like that recipe, this is a foundation recipe to me. It is what I build others from.

Lemon Milk Pancakes use lemon juice and baking soda to build on the baking powder leaven. I love the hint of lemon the juice adds.

Variations

  • Lime Juice: Using lime juice instead of lemon works well but has no taste. Lemon leaves a hint in the waffles that compliments a sweet waffle.
  • Coffee Flavour: Add 1 tsp instant coffee per cup of batter into the WET ingredients to allow more time to dissolve. (2 tsp for 2-cup recipe, 4 tsp for 4-cup recipe)
  • Orange Juice: Use 1 cup orange juice in place of 1 cup milk and lemon juice. Juice with lots of pulp results in bursts of flavour when you hit them.
  • Buttermilk: Use 1 cup or well shaken buttermilk in place of 1 cup milk and lemon juice.
  • Potato: Add 2 TBSP (8 g) Potato flakes to a 2 cup recipe or 4 TBSP to a 4 cup recipe. The potato flakes add a creaminess to the pancake interior.

Lemon Milk Pancake
 
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Author:
Recipe type: Pancake
Serves: 8 or 16 (4") pancakes
Ingredients
2 Cups Batter
  • 1 cup (125 g) All Purpose Flour
  • 1 tsp (5 g) Granulated Sugar
  • 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) Milk
  • 1 TBSP (15 g) Lemon 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) All Purpose Flour
  • 2 tsp (10 g) Granulated Sugar
  • 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) Milk
  • 2 TBSP (30 g) Lemon 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, milk, butter (oil) and vanilla extract (optional)
  5. Add about 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 ¼ cup batter to make 1 pancake
  8. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes
  9. Holes will appear, pop and not fill in.
  10. Flip over and bake until bottom golden brown, about 2 minutes
  11. Remove and serve

Details: How to make Pancakes

Included with each pancake recipe.

Equipment

  • Two bowls. A smaller one for the wet ingredients and a larger bowl for the dry ingredients / final mix
  • Whisk – In a pinch you can use a large fork
  • Scale
  • Measuring spoons
  • Measuring cup or ladle to pour mixture onto griddle
  • Griddle – I use a low cost electric griddle
  • Spatula – I use a Winco NC-RS Nylon Fish Spatula

A common question in North America is why use a scale. When I went to baking school, the first thing we were told is to do measuring with a scale. Especially for flour. Flour packs and a cup of flour can weigh anywhere from 100 grams to 140 grams. I use 125 grams as a cup so regardless of whether you flour is packed or just sifted, 125 grams is a cup. For small measurements I do use measuring spoons.

Why grams and not ounces? Commercial baking is done in grams and my training is commercial.

Directions

  1. Turn on griddle. Heat until drop of water sizzles. 350°F/180°C/Gas 4 – Moderate to 375°F/190°C/Gas 5 – Moderately hot. Let griddle warm up for 10 minutes for heat to distribute evenly.
  2. In a large bowl whisk dry ingredients.

    3. Whisk eggs

  3. In a medium bowl, break egg(s). If you get any shell in it is easy to remove. Whisk to break up the yoke. I sometimes use a large fork.
  4. Add other wet ingredients and whisk.

    5. Whisk 2/3 of wet into dry. Easier to eliminate lumps.

  5. Add 2/3 of the wet mixture to the dry and whisk. This thicker batter makes it easier to work out the lumps. Then add the remaining liquid and whisk.
    FOR RECIPES WITH BAKING SODA ONLY: Add all wet to dry in one step. Do not whisk too long as the bubbles appear immediately and will be driven out.
  6. Apply non-stick spray or oil to the griddle.

    7. Pour batter.

  7. Pour 1/4 cup batter to make 1 pancake. I use a measuring cup with a long spout.

    8. Pour with a small ladle

  8. For thicker batters, such as the Orange Juice Whole Wheat Pancakes, use a small ladle.
  9. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes. If the bottom is too dark but the top is not set, lower your het temperature.
  10. Holes will appear, pop and not fill in. Whole wheat pancakes will not show bubbles as much. All purpose flour tends to show the bubbles more than whole wheat.
  11. Flip over and bake until bottom golden brown, about 2 minutes
  12. Remove and serve with butter and maple syrup or your choice of toppings.

Tips

You can freeze and reheat extra pancakes. Store in a freezer bag then reheat at 350°F/180°C for a few minutes.

Pancake Recipes

2 Comments

  1. Mike Helms March 12, 2023

    I made your lemon milk pancakes this morning. Turned out really well. Thought you might enjoy knowing that I had no problem substituting cane syrup for the granulated sugar, coconut oil for the butter, and I used Napoletana flour instead of all-purpose (mostly because these substitutes were what I had on hand.)

    Mike

    • Rich March 12, 2023

      Mike

      Thanks. Nice to know. This is my favourite pancake recipe and one I make the most.

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