FLUFFY LEMON BUTTERMILK PANCAKES

By: THE GIADZY KITCHEN

Mar 20, 2017

PREP TIME COOK TIME TOTAL TIME COOKING LEVEL

15 10 25 Beginner
minutes minutes minutes

SERVING SIZE:
Serves 2 to 4

INGREDIENTS:
2 teaspoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1‚ÅÑ2 teaspoon baking soda
1‚ÅÑ8 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon zest (from 1 lemon)
3 eggs, divided, at room temperature
Maple syrup for serving
1 cup berries, sliced, optional

INSTRUCTIONS:

Preheat a griddle or large skillet over medium-low heat. Use a paper towel to coat lightly with the
vegetable oil. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a liquid measuring cup, combine the buttermilk, vanilla, lemon zest, and egg yolks. Stir together with a
fork. In a separate medium bowl, whisk the egg whites until soft peaks form, about 3 minutes. You can use
a handheld mixer for this as well.

Add the buttermilk mixture to the flour mixture and gently stir together with a rubber spatula until nearly,
but not completely, incorporated. Now gently fold in the egg whites, being careful not to deflate the
whites, until the mixture is just barely combined.
Raise the heat under the griddle or skillet to medium and ladle the batter by 1‚ÅÑ2 cupfuls. Cook until
bubbles start to form on the surface of the first side, about 2 minutes. Flip the pancakes and cook for an
additional minute or until cooked through.

Remove to a plate and keep warm in a low oven until all of the batter is used and you are ready to serve.
Wipe the griddle with more oil between batches if needed. Serve with maple syrup and the berries, if
desired.

Nut Free Vegetarian