Perfect, fluffy pancakes

Trust me, I used to be a boxed mix pancake person. I would grab a Kodiak at Costco and go about my day. Then one day I made Pinch of Yum’s fluffy blueberry pancakes. They were yummy and shockingly easy to make.

I’ve made several tweaks to her recipe, and this is where we’ve landed for our family favorite perfect pancakes! Yummy, buttery, and with just a hint of lemon. Chef’s kiss!

Perfect Pancakes

Makes enough for one adult and two feral children. Double this recipe for enough to freeze for the week. Reheat in a toaster.

Ingredients:

• 3/4 cup milk

• Juice from half a lemon

• Zest from a lemon

• 1 cup flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 2 tablespoons melted butter

• More butter for pan (don't scrimp!)

Directions:

1. Heat a griddle to medium.

2. Mix together milk and lemon juice and let sit for a few minutes.

3. Whisk the dry ingredients together.

4. Whisk the egg, milk, and cooled melted butter together until combined.

5. Smear the griddle with butter. Be generous!

6. I like to use a mashed potato scoop to pour batter on hot griddle.

7. Cook until pancakes start bubbling then flip. Cook for about two minutes then flip again. Keep on griddle until cooked through.

8. Serve with butter and maple syrup.

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