This is an excellent recipe. My husband has been tweaking the recipe, trying to match the results to lemon yogurt pancakes at a wonderful restaurant near our home. Today, I think he got it just right!
He cut the milk (nonfat) down to 1/4 cup, and he used 3 tablespoons of fresh lemon juice, omitting the vinegar, to curdle the milk. He added 1/2 cup nonfat yogurt to the milk mixture after the curdling time passed.
He followed the recipe thereafter, except he omitted the poppy seeds.
He topped the pancakes with a sprinkling of confectioner's sugar and a bit of fresh squeezed lemon juice.
The pancakes were delicious, light texture and and wonderful!
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This is an excellent recipe. My husband has been tweaking the recipe, trying to match the...