Everything that’s lovely about pancakes, but with a definite lemon undertone—just enough for it to cut through all the sweetness and make you feel good about the world. And you can go crazy and use more of a lemon powdered sugar glaze if you’d like this to be more of a dessert…and whipped cream would be nice, too! I won’t tell anyone.
2 whole Lemons
2-¼ cups 2%% Milk
1 Tablespoon Vanilla
3 cups Flour
¼ cup Sugar
2 Tablespoons Baking Powder
¼ teaspoon Salt
2 whole Eggs, Beaten
¼ cup Butter, Melted
Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.
Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it’s halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.
Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it’s melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.
Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)