- 1 2/3 c. all-purpose flour
- 1 T. sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 1/2 c. skim milk
- 1 T. lemon juice
- 2 eggs
- 3 T. butter, melted
In a medium-sized bowl, combine the dry ingredients (flour through baking soda). In a small bowl, whisk together the remaining ingredients (milk through butter). Add this to the dry ingredients and stir to form a batter.
Heat a griddle or a large heavy skillet over medium-high heat until hot. Lightly grease the griddle.
For each pancake, pour about 1/4 cup of the batter onto the hot griddle. Stir the remaining batter between pourings. Cook the pancakes for about 2 minutes or until bubbles form at the surface and the edges appear dry. Before flipping, check the underside to make sure it is golden. Turn the pancakes and allow to cook for another 1-2 minutes before removing from the griddle.
Transfer to warm plates and serve with mixed berry compote, maple syrup and butter.
- Yields: 4 servings
- Preparation Time: 20 minutes