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1
Mix dry ingredients together thoroughly.
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2
Add lemon juice to cream and let sit for 2 minutes.
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3
While cream sits, beat eggs into the milk. Combine with cream and vanilla.
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4
Toss apples, raisins, pecans, and lemon zest with the dry mix.
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5
Preheat lightly-greased griddle medium to medium-high.
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6
Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light.
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7
Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
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8
Cook until done in the middle - adjusting heat if necessary to avoid burning.
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9
Continue, greasing griddle as necessary, until all pancakes are cooked.
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10
Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
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11
Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
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12
Leftovers can be eaten cold for breakfast or snacks.
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13
Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
