A little sneaky peeky into some lemon poppy seed pancakes...I'm such a teaser!Ok so there's not much to it, now get flipping. And I want to see what all of you are making come National Pancake morning (I'm not kidding, don't disappoint me).
Basic Pancake Mix
8 C all purpose flour
1 C sugar
3 Tbsp baking powder
1 1/2 Tbsp salt
Whisk all of the ingredients together to evenly distribute. Place in a large airtight container and store until ready to use (I have stored it at room temp, but I suggest storing a larger batch in the refrigerator to preserve freshness).
When you're ready to cook:
Combine 2 cups pancake mix with 1 1/2 cups milk, 3 eggs and 3 Tbsp melted butter (Optional - I often leave the butter out, but it's nice once in a while). I also usually add 1 tsp vanilla extract, but that's just what I like so it too is optional.
Grease and heat large skillet or griddle with non-stick cooking spray or butter. When the skillet is hot enough add 1/4 cup of batter for each pancake. Flip when bubbles appear at the top (about 2-3 minutes) and the bottom is golden brown. Flip and repeat until golden brown on the other side.
NOTES: Only flip each pancake once. The second side will cook in half the time the first side cooked, so keep an eye on it. And of course, this is just a basic recipe - experiment away and enjoy!