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These lemon buttermilk pancakes are sweet with just a hint of acidity from the lemons. Top them with whatever syrup you choose, however blueberry and lemon is a classic combination.
Ingredients
1 egg
1 cup flour
1 tablespoon sugar
zest of 1 lemon
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons melted butter
Directions
In a small bowl, combine sugar and lemon zest until combined. In a large bowl, whisk together eggs, buttermilk and butter. Add flour, sugar, baking powder and baking soda. Stir until just combined. Do not overmix. Heat a griddle over medium heat. Add a pat of butter and coat the griddle. Add 2 heaping tablespoons of pancake batter to the pan. Heat until bubbles form and pop on the top. Carefully flip and cook an additional two minutes until pancakes are cooked through. Place on an oven-safe plate and rest in a 200 degree oven while you finish the remaining pancakes.
Serves 4.
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