Lemon Buttermilk Pancakes recipe

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12/11/2011

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Make these thin lemony pancakes for breakfast or an any time snack.

Ingredients

2 cups all-purpose unbleached flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
3 Tbsp granulated sugar
2 large eggs, lightly beaten
Zest of 2 lemons
3 cups buttermilk
4 Tbsp unsalted butter, melted, plus 1/2 tsp for griddle

Directions

Heat a griddle to 375F/190C (I use my panini press with the griddle plates.) - or you can heat a non stick pan.

In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.

Add eggs, lemon zest, buttermilk and 4 tablespoons of butter. Whisk to combine, but don't overmix. Batter should have small to medium lumps.

When the griddle is hot, brush on the remaining 1/2 teaspoon of butter.

Using a 1/4-cup measuring cup, pour the pancake batter onto the griddle/pan, leaving a few inches in between each one (this will make 4-5"/around 10cm pancakes). When the pancakes have bubbles on top and begin to brown slightly around the edges (2-3 minutes), flip to the other side. Cook for one minute more, until golden on the bottom.

Repeat with remaining batter. Serve hot, topped with butter and maple syrup.

Servings

Serves 4 (12-15 pancakes)

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 - licensed under Creative Commons.

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