Lemon-Buttermilk Flapjacks

Name: Lemon-Buttermilk Flapjacks
Yield: Makes 12 large flapjacks (serves 4)
Ingredients: 4 cups all-purpose flour; 3/4 cup sugar; 2 teaspoons baking soda; 2 teaspoons kosher salt; 1 1/2 teaspoons baking powder; 3 whole eggs, plus 3 egg yolks; 4 cups buttermilk, well shaken; 1 teaspoon grated lemon zest, plus1/4 cup lemon juice; 10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving; Pure maple syrup (preferably from Maine), for serving

EpicuriousMakes 12 large flapjacks (serves 4)Source

pancake lemon buttermilk breakfast nut free vegetarian quick 30 minutes or less fry epicurious

Ingredients

4 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking soda

2 teaspoons kosher salt

1 1/2 teaspoons baking powder

3 whole eggs, plus 3 egg yolks

4 cups buttermilk, well shaken

1 teaspoon grated lemon zest, plus1/4 cup lemon juice

10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving

Pure maple syrup (preferably from Maine), for serving

Method

In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.

Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.

Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.

Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.