The name is rather appropriate, given the sour mood I was in this morning. It’s also meant to be an amusing reference to one of the ingredients. The pancakes were a bit dense (I like them that way once in a while) and very flavorful. This recipe makes 13 pancakes, using a 1/3 cup measure cup to portion out the batter.
Mom Is A Sourpuss Pancakes
2 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon baking soda
4 tablespoons sugar
1 teaspoon salt
2 cups milk
4 tablespoons vegetable oil
2 teaspoons vanilla extract
zest of one lemon
Preheat griddle, and preheat oven to 200F (to keep pancakes warm while you cook them all.)
Sift together flour, baking powder, baking soda, sugar and salt. Set aside.
In a large bowl, beat the eggs, then add milk, vegetable oil and vanilla and mix until well blended.
Add in dry ingredients and stir until there are only small lumps left.
Spray griddle with non-stick cooking spray. Put batter on the griddle using 1/3 cup measure cup. Cook the pancakes until the edges are dry and lots of bubbles have risen to the surface and the pancake is golden brown. Flip, and cook the other side until golden brown.
Keep in the oven on a plate or pan to keep them warm, unless you are going to serve them as you take them off the griddle.
Serve with your choice of toppings, like butter, syrup, jam or sugar free lemon curd.
Per Serving (excluding unknown items): 160 Calories; 6g Fat (36.0% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 822mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.