Lemon Buttermilk Pancakes
Recipe courtesy Strawberry Creek Inn
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
zest of 2 lemons (grated)
4 tablespoons butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon vanilla extract
Preheat a skillet over medium heat.
Sift dry ingredients (except lemon zest) into a bowl; add zest.
Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined.
Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle to pour the batter for each pancake onto the skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd.