Course: Breakfast
Cuisine: American
Serves: 2
Main ingredient: Flour

Ingredients:
1 tablespoon juice from 1 lemon
2 cups milk (or use buttermilk instead of this and the lemon juice)
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil

Instructions:
1. Whisk lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. (You can just use buttermilk instead -- flavor is basically the same.) Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.

2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix!

3. Heat a 12-inch non-stick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 (I sometimes use 1/3) battery onto 3 spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1 1/2 minutes longer. Serve immediately.

You can store them on a rack in the oven. Do not stack them or they get soggy.

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If the skillet is too hot, the pancakes may not cook all the way through. Move the pan to spread the batter out, and make sure you are cooking all the way through.

Mixing until just combined is key.