Real farm fresh eggs with beautiful dark spring yokes give a great yellow color to these limony pancakes.
3 Cups Whole Grain Flour
1/2 Cup Butter Milk Powder (0ptional)
1 1/2 teaspoon Salt
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1/2 Cup Sugar (or more if not T0Pping)
1/2 Cup Currants
~
4 Eggs
3 Cups Milk (or water)
Zest & Juice from 2 Limons
1/2 teaspoon Limon extract (0ptional)
Sift dry together, BEAT wet lightly, then MIX wet & dry together.
CoOK in butter on very HOT giddle, take care when turning they will be softer than most pancakes & brown quickly because of the sugar.
T0P with a light dusting of Powderd Sugar & Whipped Cream
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