Ingredients
2 cups all-purpose unbleached flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
3 Tbsp granulated sugar
2 large eggs, lightly beaten
Zest of 2 lemons
3 cups buttermilk
4 Tbsp unsalted butter, melted, plus 1/2 tsp for griddle
Preparation
Heat a griddle to 375°F. (I use my panini press with the griddle plates.)
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add eggs, lemon zest, buttermilk and 4 tablespoons of butter. Whisk to combine, but don’t overmix. Batter should have small to medium lumps.
When the griddle is hot, brush on the remaining 1/2 teaspoon of butter.
Using a 1/4-cup measuring cup, pour the pancake batter onto the griddle, leaving a few inches in between each one (this will make 4-5" pancakes). When the pancakes have bubbles on top and begin to brown slightly around the edges (2-3 minutes), flip to the other side. Cook for one minute more, until golden on the bottom.
Repeat with remaining batter. Serve hot, topped with butter and maple syrup.
