LEMON PANCAKES

Since I live in New York I have tried to make pancakes many times without success!
Finally I have found the right recepe that allows me to make pancakes soft
as a cloud.
This is Melanie Ferreira's recepe from the Academy of Healing and Nutrition
and, of course, is also a very healthy one!
In this recepe flour is soaked overnight to make it more digestible.
I use yogurt to add some probiotic that helps build up healthy bacteria and
flora throughout the intestine, promoting digestion.

LEMON PANCAKES


Ingredients for 10/12 pancakes:

1 cup unbleached white flour
1 cup whole wheat flour
2 cups Greek or plain yougurt
half lemon juice and grated peel
2 eggs
half tsp salt
1 tsp baking soda
2 TBS melted butter

Maple syrup and sour cream to serve.

Soak flour in yogurt and lemon juice overnight.
Add eggs, salt, baking soda, lemon peel, butter and stir well.
I suggest to use an electric grill but if not available you can use a cast iron
skillet to cook them.
Warm up grill at 350 F, brush with a little butter and add a spoonful of mixture
(on electric grill you can cook 6 pancakes at the time).
When small bubbles start forming turn pancakes upside down.
Cook them till golden and puffy.
Cover with maple syrup, add few drops of lemon and a dollop of sour cream and serve!

Buon appetito!!!