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Steps
1
Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
3
Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
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Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
The lemon juice and baking powder provide a little more “lift” in these pancakes, making them lighter and fluffier than most.
Drizzle these pancakes with warm apple syrup for a taste of heaven.
Stir the batter with a wire whisk or fork just until the ingredients are moistened. Any remaining lumps in the batter will disappear during cooking.
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