- 1 egg
- 1 1/4 c milk
- 1 t lemon juice
- 1 t vanilla extract
- 3 T melted butter
- 1 1/2 c whole wheat flour
- 1 t salt
- 1T sugar
- 2 1/2 t baking powder
Beat egg in a large mixing bowl. Add milk, lemon juice, vanilla, and butter. Whisk until blended.
Combine flour salt, sugar, and baking powder in a separate bowl. Add to egg mixture a third at a time. Whisk until combined and batter is slightly lumpy.
Heat griddle or skillet on medium-low. Spray with cooking spray or butter. Drop batter 1/4c at a time to make pancakes. Spread with spoon or back of measuring cup to make nice sized pancake.
Flip when center of the pancake contains bubbles. Cook for a few more minutes. Makes 12 4-inch pancakes.
Suggested toppings: aside from the usual maple syrup add some cheddar cheese and fresh blueberries for an extra treat. Rich introduced me to the cheddar cheese. A waitress at Heidi’s in South Lake Tahoe once added cheddar cheese to his pancakes when he was a boy. A great culinary accident turned into a lifetime of taste-bud pleasure.