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Old 11-14-2016, 09:56 AM
 
Location: Chapel Hill, N.C.
36,474 posts, read 43,582,608 times
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Quote:
Originally Posted by Cliffie View Post
The short answer is yes and yes. Lemon extract works and so does lemon juice. If it curdles the milk, OK, you have buttermilk lemon pancakes instead of the regular kind. It sounds really good to me!
Actually the recipe calls for buttermilk anyway!
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Old 11-14-2016, 11:34 AM
 
Location: North Idaho
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I have a lot of recipes that use fresh lemon juice, so when I find a good sale on lemons, I stock up. I juice them and freeze the juice. Some is frozen in 1 Tablespoon cubes and some is frozen in 2 Tablespoon cubes. I use ice cube trays to freeze individual portions.

If you don't have an immediate use for those lemons, juice them and freeze the juice for later.

In the meantime, lemon juice makes good salad dressing and it makes a wonderful marinade for chicken or pork, mixed with olive oil and a generous amount of fresh garlic and a twist of freshly ground pepper. If your family likes pepper, I suggest a bottle of the mixed colors. It is costly, but worth it.
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Old 11-14-2016, 07:53 PM
 
Location: Chapel Hill, N.C.
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I also grate my lemons and freeze it in pinches...just like oranges.
Lemons and limes are too expensive not to use every bit of them.
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Old 11-14-2016, 08:37 PM
 
Location: South Central Texas
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Quote:
Originally Posted by jay5835 View Post
It won't taste as lemony without the zest, but I think you already know that. So, while you can make the pancakes without the zest, that doesn't mean you should.

If you're looking for something to use all that lemon juice in, make a simple syrup to pour on top of the pancakes.
Great idea!
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