Mix whole milk with the juice of one lemon and let sit at room temperature until thickened (or microwave for 30 seconds).
Whisk together flour, baking powder, baking soda and salt. In a separate bowl, whisk eggs, sugar and lemon zest together until light and fluffy, about 1 min. Drizzle in the melted butter while whisking vigorously. Wish in milk.
Pour the milk mixture into the flour mixture. Whisk the two briefly until just combined (the batter may be lumpy). Do not over mix or the pancakes will come out tough. spray an 8 inch skillet with cooking spray. Heat the skillet over medium high heat. pour 1/2 cup of batter in to the skillet and cook until the surface bubbles and the bottom is golden brown (check by lifting gently with a fork). cook on the other side for 1 to 2 minutes or until golden. remove the cake from the pan and repeat until all the batter is used up spraying the pan with cooking spray between each pancake.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 561 (73%)|
|Amt Per Serving||% DV|
|Total Fat 62.4g||83 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 166.7mg||51 %|
|Sodium 6713.7mg||232 %|
|Potassium 146mg||4 %|
|Total Carbohydrate 54.2g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 54.1g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 772
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