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Do you have any pancake recipes for the Canteen crew?

I'm about to head to bed,... (It's another "tomorrow is going to get her earlier than usual" night, Kathy.)

...so forgive me for not taking a moment to go "test" my Freedom Flapjacks (lemon crepes) recipe. This is one where I throw together a bit of that and scootch of this and it's yummy. I hoping that in my fatigued state, I remember all of the this and that that goes into it.

I mix this up in a coffee cup, and if I make it a thin crepe (Freedom Flapjack) batter, it makes 4 of 'em; adding a scootch more flour and you get 2 pancakes:

Luscious Lemon Freedom Flapjacks

3 tablespoons milk
1 tablespoons FRESH lemon juice*
1 large egg
1 teaspoon sugar
Pinch sea salt
Beat until combined and frothy.

Add:
2-3 tablespoons unbleached flour
1/8 teaspoon baking soda
Pinch baking powder
Optional: lemon zest or crushed dried lemon granules
Optional: a plop of vanilla ;)
I plop the flour, etc. on top of the milk-egg mixture, then use a fork to mix the baking soda and powder into the flour, and then mix it all together. For Freedom Flapjacks, it'll be a thin batter.

Melt a smidgen butter in a small nonstick pan until it froths, then pour in 1/4 of the batter, turning the pan until the batter coats the bottom of the pan. I prefer to keep them "soft," so once the butter is melted, I only use a medium-low heat. Also, unlike for regular pancakes, these won't have the bubbles that form on the surface and break; instead, occasionally jiggle the pan to keep the crepe "loose" in the pan or use a spatula to loosen the crepes around the edges. Once it slides easily in the pan, flip it over and continue to cook for another 15 seconds or so. (It's important that you DO NOT BROWN the crepe ... err Freedom Flapjack!)

*I usually use Minute Maid 100% lemon juice -- available in the freezer case at the supermarket. It comes in a bright yellow squirt bottle. (Thawed by the time I use it, of course; it keeps thawed for weeks in the fridge and still continues to taste "fresh.")

I'll try to get some pictures taken so you can see 'em. No promises that I'll get that done today, but how 'bout by next week? ;)

OH! I prefer to serve 'em with a light dusting of powdered sugar OR spread with a little raspberry creme (honey-raspberry blend), then rolled, and dusted with powdered sugar if I'm feeling really ambitious and craving sweets.

I'll post some of my pictures of some other breakfast goodies here in a bit. (I've been told that I even blink in slow motion when I'm in a tired state, so bear with me here.) ;)