Lemon Buttermilk Pancakes

The lemon trend continues. I’m thinking a chocolate fix may be in order soon. For now, however, I’m enjoying all of the fresh lemon flavors coming from my kitchen. After making an allergy-friendly lemon pancake, I thought it would be nice to make a more traditional version as well. These pancakes were quick and easy to whip up and were so good! Very tender and fluffy. Remember to use a light touch when mixing, this will ensure they stay nice and tender. The lemon zest gives them just a hint of lemon flavor, they weren’t in-your-face lemony. If you want to up the lemon zing I’m sure lemon oil could be used as well. I thought they were great as is though and I think that you will too! I love maple syrup so that is what I served on these. I think they would also be good with a berry sauce or syrup…or with some blueberries tossed into the batter. Yum!

Lemon Pancakes

• 1 egg
• 1 cup flour
• 1 tablespoon sugar
• zest of 1 lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons butter, melted and cooled slightly

In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant. In a large bowl, whisk together the egg, buttermilk and butter.  Add the flour, sugar, baking powder, baking soda and salt.  Stir until just combined.  The batter will be a bit lumpy…make sure not to overmix.

Heat a griddle pan or a cast iron skillet over medium heat.  Add a teaspoon of oil or a dab of butter and heat through.  Add 2 heaping tablespoons of batter to the pan.  Heat until bubbles form and start to pop.  Carefully flip over and cook through.   Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes 8-10 pancakes.

Source: Joy the Baker