Type what you have

Ingredients

• ✓ lemon juice
• white sugar
• fig
• liquid pectin

Instructions

1. 1 Mix sugar and figs together in a large glass or plastic bowl. Set aside, stirring occasionally, until sugar has dissolved slightly, about 15 minutes.
2. 2 Stir lemon juice and pectin together in another glass or plastic bowl; pour into fig mixture and stir until sugar is fully dissolved.
3. 3 Pour fig mixture into sterilized plastic canning containers, filling to within 1/4 inch of the top. Cover the containers and refrigerate or freeze.

By hellomelissa

Ingredients

• ✓ lemon juice
• blood orange
• water
• white sugar

Instructions

1. 1 Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
2. 2 Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
3. 3 While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
4. 4 Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
5. 5 Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
6. 6 Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

By John Mitzewich

Ingredients

• ✓ lemon juice
• buttermilk biscuit dough
• blueberry
• powdered sugar
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3. 3 Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
4. 4 Cover blueberries with remaining 5 biscuits.
5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
6. 6 Combine confectioners' sugar, lemon juice, and zest in a small bowl.
7. 7 Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
8. 8 Repeat with remaining 1/2 glaze. Enjoy!

By Yoly

Ingredients

• ✓ lemon juice
• peach
• white sugar
• raspberry
• liquid pectin
• pectin

Instructions

1. 1 Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
3. 3 Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Mlooman

Ingredients

• ✓ lemon juice
• watermelon
• water
• strawberry
• mango
• sugar

Instructions

1. 1 Combine watermelon, water, strawberries, mango, sugar, and lemon juice in a blender; blend until smooth, about 5 minutes.

By awesomecookie95

Ingredients

• ✓ lemon juice
• butter
• egg yolk
• water
• salt
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
2. 2 Combine egg yolks, water, lemon juice, salt, and cayenne pepper in a blender; blend until frothy. Pour in hot butter in a very thin stream, with the blender running, until thick and emulsified. Immediately pour sauce into a serving bowl.

By K Knox

Ingredients

• ✓ lemon juice
• crescent roll
• cream cheese
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Press 1 package unseparated crescent rolls into bottom of a greased 9x12-inch baking dish.
3. 3 Beat cream cheese, sugar, egg yolk, lemon juice, and vanilla extract in a bowl with an electric mixer until fluffy; spread onto crescent roll "crust" in the baking dish.
4. 4 Cover cream cheese filling with remaining package unseparated crescent roll dough; brush with egg white.
5. 5 Bake in the preheated oven until puffed and golden, 25 to 35 minutes. Cool before cutting.

By Kelly Loney

Ingredients

• ✓ lemon juice
• pancake mix
• cinnamon
• egg
• applesauce
• milk

Instructions

1. 1 Stir pancake mix and cinnamon together in a large bowl; make a well in the center and add eggs, applesauce, lemon juice and milk. Stir mixture until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

By Shirley Smith

Ingredients

• ✓ lemon juice
• raspberry
• greek yogurt
• ice
• apricot
• honey
• flax seed

Instructions

1. 1 Combine raspberries, yogurt, ice, apricot, honey, flax seeds, and lemon juice in a blender; blend until smooth.

By KellsBells

Ingredients

• ✓ lemon juice
• apple
• water
• lemon
• strawberry
• pectin puree
• white sugar

Instructions

1. 1 Place chopped apples, water, and chopped lemon in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes.
2. 2 Strain apple mixture through a fine-mesh-sieve into a bowl to separate liquid from pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 ½ cups pectin purée. A bit more or less will work fine.
3. 3 Place hulled strawberries in the bowl of a food processor; pulse until puréed, about 1 minute. Transfer to a saucepan; attach a candy thermometer to the saucepan. Add pectin purée; stir in 1 cup sugar. Bring to a simmer over medium-high heat; reduce heat to medium and simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 ¼ cups sugar.
4. 4 Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Off heat, whisk in lemon juice.
5. 5 Meanwhile, inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack into hot, sterilized jars while jam is still hot, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cool to room temperature uncovered. Tops with lids and screw rings on tightly. Refrigerate before serving to allow sugar and pectin to thicken jam, 1 to 2 days.

By John Mitzewich

Ingredients

• ✓ lemon juice
• oat
• coconut milk
• spinach
• parsley
• green apple
• honey
• ice

Instructions

1. 1 Place oats, coconut milk, spinach, parsley, apple, honey, lemon juice, and ice in a blender and blend until smooth.

By Quaker

Ingredients

• ✓ lemon juice
• milk
• ice
• peach
• yogurt
• oat
• orange juice
• honey

Instructions

1. 1 Place milk, ice, peaches, yogurt, oats, orange juice, lemon juice, and honey in a blender; blend until smooth.

By Quaker

Ingredients

• ✓ lemon juice
• butter
• egg
• multigrain bread
• avocado
• cayenne pepper
• sea salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
2. 2 Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
3. 3 Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ lemon juice
• cottage cheese
• apple
• cream cheese
• white sugar
• egg
• vanilla extract
• puff pastry
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
2. 2 Place cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Let drain 5 to 10 minutes. Pat dry with paper towels; set aside. Place apples in a medium bowl; toss with lemon juice.
3. 3 Combine cottage cheese, cream cheese,1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer. Mix on high speed until almost smooth, 1 to 2 minutes.
4. 4 Cut each puff pastry sheet into 9 pieces. Roll each piece into a 5 x 5-inch square.
5. 5 Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down middle of each square, leaving 1/4 inch border at top and bottom edges. Fan out 4 to 5 slices of apple on top of cheese. Bring left and right corners together to meet in center; pinch to seal.
6. 6 Transfer to a baking sheet; repeat with remaining pastries; sprinkle with 3 tablespoons sugar. Bake in the preheated oven until golden brown, about 20 minutes.

By Liza

Ingredients

• ✓ lemon juice
• milk
• egg
• butter
• spelt flour
• sugar
• baking powder
• baking soda
• salt

Instructions

1. 1 Combine milk and lemon juice in a large bowl and let stand until curdled, about 5 minutes. Stir in beaten egg and melted butter until combined. Set aside.
2. 2 Combine spelt flour, sugar, baking powder, baking soda, and salt in a medium bowl. Stir gently into milk mixture until just combined; batter will be lumpy.
3. 3 Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

By Lucy

Ingredients

• ✓ lemon juice
• vegetable oil
• white sugar
• egg
• banana
• all-purpose flour
• baking powder
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
3. 3 Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
4. 4 Sift flour, baking powder, and salt together in a third bowl. Slowly mix into the wet mixture using an electric mixer on low until just incorporated; do not overmix. Fold in walnuts. Pour batter into the two prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out somewhat clean, about 1 hour 15 minutes. If the toothpick comes out clean, you have overcooked the bread.

By Athena E

Ingredients

• ✓ lemon juice
• milk
• egg
• vegetable oil
• all-purpose flour
• sugar
• baking powder
• salt
• cranberry
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3. 3 Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
4. 4 Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By bobpiazza

Ingredients

• ✓ lemon juice
• canadian bacon
• white vinegar
• egg
• butter
• egg yolk
• heavy cream
• cayenne pepper
• salt
• english muffin

Instructions

1. 1 Fry Canadian bacon on each side in a skillet over medium-high heat until evenly browned.
2. 2 Fill a large saucepan with about 3 inches water; bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook until whites are set but yolks are still soft, about 2 to 3 minutes. Remove eggs with a slotted spoon.
3. 3 Meanwhile, melt butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
4. 4 Blend egg yolks, heavy cream, cayenne pepper, and salt together in a blender or food processor until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in lemon juice using the same method, then the remaining butter.
5. 5 Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

By INDRIANI

Ingredients

• ✓ lemon juice
• olive oil
• red onion
• garlic
• carrot
• celery
• red bell pepper
• turkey stock
• turkey
• lemon zest
• spinach
• sea salt

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Ingredients

• ✓ lemon juice
• cooking spray
• milk
• all-purpose flour
• egg
• salt
• butter
• apple
• sugar
• garlic and herb cheese spread

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a pie plate with cooking spray.
2. 2 Blend milk, flour, eggs, and salt together in a blender or food processor until batter is smooth.
3. 3 Melt butter in a 10-inch skillet over medium heat. Cook and stir apple in hot butter until tender, about 5 minutes. Stir lemon juice and sugar into apples until sugar dissolves; pour apple mixture into prepared pie plate. Top with crumbled cheese spread and pour batter over apples and cheese into pie plate.
4. 4 Bake in the preheated oven until golden and set, about 25 minutes.

By Patricia

Ingredients

• ✓ lemon juice
• egg yolk
• white pepper
• butter
• salt
• paprika
• white vinegar
• egg
• ham
• spinach
• english muffin
• butter

Instructions

1. 1 Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
2. 2 Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
4. 4 Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

By Trudie

Ingredients

• ✓ lemon juice
• cream cheese
• almond
• brown sugar
• bread
• blueberry
• egg
• milk
• vanilla extract
• cinnamon
• butter flavored cooking spray

Instructions

1. 1 Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
2. 2 Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.
3. 3 Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.

By polarbyte

Ingredients

• ✓ lemon juice
• yogurt
• egg yolk
• mustard
• salt
• white sugar
• black pepper
• hot pepper sauce
• egg
• rye bread
• salmon
• parsley
• caper

Instructions

1. 1 To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
2. 2 In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
3. 3 To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

By dakota kelly

Ingredients

• ✓ lemon juice
• cornstarch
• blueberry
• sugar
• ricotta cheese
• milk
• egg
• sugar
• lemon
• nutmeg
• salt
• all-purpose flour
• baking powder

Instructions

1. 1 Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.
2. 2 Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.
3. 3 Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.
4. 4 Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

By hopefuleesoon

Ingredients

• ✓ lemon juice
• vinegar
• egg
• egg yolk
• water
• butter
• cheddar cheese
• english muffin
• avocado
• breakfast sausage
• salt
• pepper

Instructions

1. 1 For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
2. 2 Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
3. 3 For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
4. 4 Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

By Jones Dairy Farm

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• milk
• blueberry
• walnut
• lemon zest
• white sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
2. 2 To make the batter: Beat sugar, butter, eggs, and lemon juice together in a large mixing bowl.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Stir into egg mixture alternately with milk. Fold in blueberries, nuts, and lemon zest. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 60 to 70 minutes. Cool bread in the pan for 10 minutes.
5. 5 Meanwhile, prepare the glaze topping: Stir powdered sugar and lemon juice together in a small bowl until smooth.
6. 6 Remove blueberry bread from the pan and drizzle with glaze. Continue to cool on a wire rack.
7. 7 Enjoy!

By Mama's Cafe

Ingredients

• ✓ lemon juice
• egg yolk
• water
• worcestershire sauce
• white pepper
• butter
• water
• salt
• white vinegar
• egg
• canadian bacon
• english muffin
• butter

Instructions

1. 1 To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
2. 2 To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
4. 4 Toast English muffins on a baking sheet under the preheated broiler.
5. 5 To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

By jenn

Ingredients

• ✓ lemon juice
• egg yolk
• mustard
• white sugar
• worcestershire sauce
• salt
• black pepper
• butter
• white vinegar
• egg
• english muffin
• butter
• salmon

Instructions

1. 1 Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
2. 2 Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
3. 3 Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
4. 4 Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

By Christopher

Ingredients

• ✓ lemon juice
• buttermilk
• vegetable oil
• vanilla extract
• white sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar. Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
3. 3 Whisk egg and lemon juice together in a separate bowl; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
4. 4 Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
5. 5 Flip with spatula and brown the other side, about 2 more minutes.
6. 6 Enjoy!

By drewface

Ingredients

• ✓ lemon juice
• milk
• all-purpose flour
• white sugar
• cinnamon
• baking powder
• baking soda
• salt
• egg
• butter
• vanilla extract
• zucchini
• cooking spray

Instructions

1. 1 Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
2. 2 Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
3. 3 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.

By Tammy Lynn