2tablespoonslemon juice to make buttermilk pancakes
Instructions
Pre-heat a lightly oiled griddle to 375 ° or a lightly oiled large skillet on the stove to medium high heat.
In a medium sized bowl, whisk together all of the pancake ingredients until smooth. If you want to add in the extra batter ingredients, whisk them in at this point. Then stir in your blueberries/etc.
Pour approximately 1/4 cup of the batter onto the hot griddle, spacing out the pancakes so that they have room to spread out if needed.
Cook until the edges of the pancake are cooked, there are bubbles coming through the top and the bottom is browned nicely. Flip and cook the other side for 1-2 minutes more until browned again.
Remove and plate. Continue cooking until all of the batter is used up.
Serve with butter and syrup.
Notes
Nutritional information will vary based on the brands and types of ingredients used.
Pancakes freeze well, simply freeze them in a single layer on parchment paper, then place into a sealed freezer safe bag. My kids then toast them up during the school week for breakfast!