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0. (Instead of sifting the flour before measuring, I just fluff it up by lifting and dropping the flour so it's loose, and then takes 2 cups.)
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2
1. Sift flour, sugar, baking soda, salt into a bowl.
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3
2. Beat eggs until thick (about 20-30 sec)
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4
3. Add milk, lemon juice, and melted butter.
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4. Add the dry ingredients and mix (but only until its uniform, not longer).
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Pour a small amount of oil into the pan. I use corn oil. Spread it around by tilting the pan. You only need enough to barely cover the pan and oil will become quite thin as it is heated so easy to spread around by tilting the panPour about 1/4-1/3 cup of batter onto a crepe type frying pan and spread it by tilting pan until it fills the bottom (about 6-7 inches in diameter). I use a relatively thing stainless frying/omlette pan that can be cooled and heated readily, and its is light so that it's easy to spread the butter. Pancakes also don't stick at all to this surface.
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Cook until reasonably browned on the down side (about 30-45 seconds). Loosen all around with a thin flexible spatula and then flip. Cook second side about 15 seconds.
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Pancakes can be held in oven (about 225) on cookies sheets until there are enough for two per person. Cook keeps cooking and eats when he/she is done.
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Excellent with warm maple syrup, sliced strawberries, jam, and perhaps (if you happen to like it) Nutella.
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Table for increasing and decreasing recipe
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11
flour 1.5C 2C 2.5C 3C
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12
salt .75t 3/4t 1t 1.5t
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13
baking soda .75 1t 1.25t 1.5t
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14
sugar 2.25T 3T 4T 4.5T
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15
EGGS 3 4 5 6
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milk 1.25+ 1. 75 2.625 3.5
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lemon 3T 4T 5T 6T
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butter 3T 4T 5T 6T
