Perfect, light pancakes with a lovely lemon flavor. A nice break from the traditional!
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!)
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Good lemony flavor. I made half a batch since it was just me and still got 10 pancakes. I guessed at the quantity of lemon juice – wasn’t sure if that was juice of one half lemon or juice of one and a half lemons. Tablespoon quantity would have been helpful. But I like these enough I will make again! Thanks Ree!
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