Lemon-Buttermilk Flapjacks

Ingredients:
  • 1-1/3 C flour
  • 1/4 C sugar
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1-1/3 C buttermilk
  • 1 large egg plus 1 large egg yolk
  • 1 tsp. grated lemon zest plus 4 tsp. juice
  • 3 Tbs. unsalted butter, melted and cooled, plus extra for serving
  • 1/2 tsp. vegetabel oil
  • Maple syrup
Instructions:

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

In a medium bowl, whisk buttermilk, egg and egg yolk, and lemon zest and juice until combined. Add melted butter and whisk until well combined.

Add buttermilk mixture to flour mixture. Use rubber spatula to stir gently until just combined (batter should remail lumpy - do not overmix.) Let batter sit for 10 minutes.

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat until edges are set and the first side is golden brown, 2-3 minutes. Flip and cook until second side is golden brown, 1 to 2 minutes. Serve with extra butter and maple syrup.

Date Added:July 25, 2024
Classification:Quick Breads
Source:Cook's Country
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Stovetop

Notes:

2024