The lemon juice probably seems like an odd ingredient but the chemical reaction makes a very light fluffy pancake. This is just a basic pancake, stir in cinnamon, nutmeg, blueberries, chocolate chips, bananas and nuts or other ingredients if you wish.
After it has set for 2 minutes the batter is full of all these lovely bubbles. This is what we want to see to get light, fluffy pancakes.
Again, all these lovely bubbles means it's time to flip the pancakes.
This recipe makes about 12-13 4" pancakes. I take a shortcut and pour my batter straight out of a large pyrex measuring cup, they are my standby mixing bowls as well. So my pancakes are never uniformly shaped or sized, but they all taste the same and that's what matters.
1 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, just melted (not too hot)
2 eggs, slightly beaten
1 teaspoon vanilla
2 tablespoons lemon juice
Melt the butter in a skillet on low heat.
In a large bowl, sift together dry ingredients. Pour remaining ingredients (milk, then butter, then eggs, then vanilla) except the lemon juice into a well in the center of the dry ingredients. Mix until smooth.
Mix in lemon juice, then let sit for 2 minutes. Do not stir again at all.
Increase the heat to medium. Pour batter onto skillet by scant 1/4 cupfuls.
Brown until small bubbles appear across surface of each pancake. Flip, brown until pancake fluffs up (or check bottom as you get used to it). Resist the urge to flatten the pancakes with the spatula, you will ruin the fluffiness.