This recipe originally came from Cooks Illustrated and I have changed it only slightly in the 12 years I’ve been making it.
- 4 tsp Lemon juice
- 2 cup 1% milk
- 6 oz (1-1/4 cup) unsweetened Muesli plus an additional 3 TBSP
- 3-3/4 oz (3/4 cup) all purpose flour
- 2-3/4 oz (1/2 cup) of whole wheat flour
- 2 Tbls brown sugar (light or dark)
- 2-1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3 tbsp melted unsalted butter
- 3/4 tsp vanilla extract
whisk together the lemon juice and milk in a large measuring cup. set aside.
mix together all the dry ingredients in a bowl. Mix together the rest of the ingredients, including the lemon juice - milk mixture in another bowl. Pour the liquids into the dry mix and whisk until it just comes together. There can be still streaks of dry flour still evident. Let the batter rest for 10 minutes before cooking.
preheat the griddle to 375F. When hot, add 1 tsp of oil per batch and drop 4 ounce cakes on the hot surface. Cook until the bubbles appear and stay open on the top surface. Flip and cook until golden brown on the second side. Serve immediately.