LEMON JUICE ON PANCAKES RECIPES

Name: Lemon-Juice Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 cakes, 4-6 serving(s)
Ingredients: 2 cups water; 1 cup flour; 2 large eggs; 1 teaspoon baking powder; 1 teaspoon lemon juice (from concentrate)

LEMON-JUICE PANCAKES RECIPE - FOOD.COM

Lemon-Juice Pancakes Recipe - Food.com image

I had planned Pancakes for breakfast this morning. This is an Old Family Recipe from scratch that has 1 tsp Lemon Juice (from concentrate). Tastes better with syrup, honey, peanut butter, jelly, jam, preserves, gravy.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 cakes, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups water
1 cup flour
2 large eggs
1 teaspoon baking powder
1 teaspoon lemon juice (from concentrate)

Steps:

Mix water, eggs, and lemon juice in a medium size bowl. Beat well.
Stir in flour, adding a little at a time.
let stand 10 minutes.
*cook on medium heat*.
Spread one ladle in circular form on oiled griddle.
Cook until golden brown on the underside.
Flip cake.
Repeat step 5.

Nutrition Facts : Calories 151.4, FatContent 2.8, SaturatedFatContent 0.8, CholesterolContent 105.8, SodiumContent 128.8, CarbohydrateContent 24.4, FiberContent 0.8, SugarContent 0.3, ProteinContent 6.4

LEMON PANCAKES RECIPE | EATINGWELL

Lemon Pancakes Recipe | EatingWell image

Lemon zest and juice add zip and brightness to these easy lemon pancakes. Top them off with honey or maple syrup, butter and a pinch of lemon zest for an added citrusy kick.

Provided by Emily Nabors Hall

Categories Healthy Pancakes Recipes

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
¾ cup whole-wheat flour
2 tablespoons granulated sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon baking powder
¼ teaspoon baking soda
? teaspoon salt
1?¼ cups low-fat buttermilk
2 large eggs
¼ cup canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
Butter and/or pure maple syrup or honey (optional)

Steps:

Whisk all-purpose flour, whole-wheat flour, sugar, lemon zest, baking powder, baking soda and salt together in a large bowl. Whisk buttermilk, eggs, oil, lemon juice and vanilla together in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until mostly smooth.
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Cook pancakes in batches, using scant 1/4 cup batter per pancake, until golden brown, about 2 minutes per side. If desired, garnish with lemon zest and serve with butter, syrup and/or honey.

Nutrition Facts : Calories 411 calories, CarbohydrateContent 51 g, CholesterolContent 96 mg, FatContent 18 g, FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 2 g, SodiumContent 471 mg, SugarContent 10 g

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