So Light and Lemony This Breakfast Could Pose as a Dessert!

My dad used to cook  us a big breakfast every morning before we went to school or on weekend before heading off toward the church.  I remember waking up to the sounds of the sausage, the smell of the fireplace, and my Dad, putting around in the kitchen.

It was a great way to start the day off.

 INGREDIENTS

• 2 whole Lemons
• 2-1/4 cups 2%% Milk
• 1 Tablespoon Vanilla
• 3 cups Flour
• 1/4 cup Sugar
• 2 Tablespoons Baking Powder
• 1/4 teaspoon Salt
• 2 whole Eggs, Beaten
• 1/4 cup Butter, Melted

INSTRUCTIONS

1. Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.
2. Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently.
3. When it’s halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. Add milk if needed.
4. Heat  skillet over medium heat, then add 2 tablespoons butter. When it’s melted, drop in 1/4 cup of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Okay, I just made that word up but I it really fits!
5. Remove and repeat with the rest of the batter.
6. Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!

Quick Tip: If you want to make pancake shapes save mustard or catsup bottles and rinse out well.

Fill with batter and make a shape. The kids will love it.

Recipe and Photo courtesy of Ree Drumond of the Pioneer Woman.