Patriotic Pancakes

I made these pancakes for our Fourth of July breakfast.  It is basically a regular pancake recipe except with red, white and blue sprinkles added to it.  I have yet to find buttermilk in Japan though so instead of buttermilk I substituted almond milk.  These pancakes were fluffly and delicious!

Patriotic Pancakes

1 1/2 c. unbleached all-purpose flour
3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs

2 tbsp. vegetable oil
1 1/4 c. almond milk

½ tbsp. lemon zest

1 tbsp. lemon juice
1/2 tsp. vanilla extract
Butter

For the pancakes:

Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the eggs, oil, milk, lemon juice, lemon zest and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated. Fold in the red, white & blue sprinkles.  Let set for 15-20 minutes. Heat a nonstick pan or cast iron griddle over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop/pour 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown. Flip over and cook until the bottom is lightly golden brown.