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Add a photoThis is the recipe for pancakes that I used at my cafe, Lacy's Kitchen Cafe, and currently use for breakfast & brunch catering events - includes my secret ingredient - makes all the difference!
Ingredients
- 1 cup AP flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp white vinegar
- 3/4 cup milk
- 1 egg, beaten
- 2 Tbsp unsalted butter, melted
- 1/2 tsp vanilla
- 1 tsp lemon zest **the secret ingredient!**
Directions
- Place dry ingredients in a medium bowl and stir to incorporate then add white vinegar (to get the reaction between vinegar and baking soda). In another bowl mix together milk, egg, melted butter, vanilla and lemon zest. Stir until combined.
- In thirds add the dry ingredients to the wet ingredients, mixing in between each addition. Cover and rest in refrigerator for 30 minutes prior to using.
- Heat griddle or non stick pan over medium heat. Depending on the size pancake you want, use a 1 to 3 oz ladle and pour directly on griddle or pan. Wait for bubbles to form in pancake and until edges look set before flipping. They will rise once flipped over, if pancake is uneven, press lightly with a spatula (pancake flipper) to even batter out. Once fully cooked on both sides, remove from griddle or pan, about 2-3 min per side. Repeat cooking steps with the rest of the batter.
- Top with butter and/or drizzle with some lovely maple syrup, and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 74 | 61% |
| Total Fat 8.34g | 10% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 798mg | 33% |
| Potassium 89mg | 3% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.91g | 6% |
| Protein 2.93g | 5% |
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