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Lemon-Buttermilk Flapjacks

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Lemon-Buttermilk FlapjacksLinda Pugliese, food styling by Chelsea Zimmer

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:

4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 teaspoons baking powder

For the pancake batter:

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

Preparation

  1. 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.

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