屈服：产量约21（3-1/2至4英寸）煎饼
这些辣椒薄片的煎饼在心爱的柠檬和罂粟籽配对上是一个有趣的转折，搭配浆果酱或新鲜浆果和鲜奶油，而不是传统的枫糖浆。如果您喜欢较厚的煎饼，请减少2汤匙的水。
I used regular yogurt, sparkling water, only 1/2 teaspoon of salt and substituted a quarter of the AP flour with whole wheat pastry flour.
The pancakes turned out great - delicate and lemony. I agree with the critical reviewer that the original amount of salt would have been too much for me, but I had no issues with the consistency. We had them with blueberry compote and I will definitely make them again.
I made the recipe exactly as written and the pancakes were terrific; fluffy with great flavor. I have never had the problem with the batter that someone else commented on and I have made them several times. I made them for my kids a month or two ago and they and my husband have kept asking for them ever since!
This recipe is pretty bad as written. It's much too dry, salty, and lacks lemon flavor that you expect. The acid activated the baking powder and soda as soon as I mixed the wet ingredients with the dry. I wound up with a stiff, fluffy dough, rather than a batter. I went ahead a tested a few like this. They came out very thick, but dry and mealy textured. Also salt was the overwhelming flavor. I mixed in some milk and a lot more lemon, and they became much more enjoyable.
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