Lemon-Buttermilk Flapjacks
4.5
(5)
Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan. If you're not, feel free to brush the pan with melted butter before you cook each pancake.
Recipe information
Total Time
30 minutes
Yield
Makes 12 large flapjacks (serves 4)
Ingredients
For the dry mix:
For the pancake batter:
Preparation
Step 1
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.
Step 2
Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
Step 3
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.
Step 4
Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.
Recipe notes
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