Lemon Pancakes

Ingredients

• Zest and juice from one lemon ((about 1 tablespoon zest, 1/4 cup juice))
• 3 tablespoons (37g) granulated sugar
• 1 cup (140g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup (240 ml) buttermilk*
• 1 teaspoon pure vanilla extract
• 2 tablespoons (30g) butter, melted
• Canola oil/cooking spray (, for coating the pan)

Instructions

1. 1

   In a large bowl, mix lemon zest and sugar until well combined. Add flour, baking powder, baking soda, and salt. Mix to combine, then set aside.

2. 2

   In a separate medium bowl, whisk together egg, buttermilk, melted butter, vanilla extract and lemon juice.

3. 3

   Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and moistened. Be careful not to over mix.

4. 4

   Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of the pancakes have some bubbles. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.

5. 5

   Serve immediately while pancakes are still warm. Drizzle with maple syrup or desired topping.

6. 6

   *Buttermilk can be substituted with milk. Mix the milk and lemon juice together and let sit for 5 minutes before adding to the wet ingredients.