When I was in college, my friends and I hung out at International House of Pancakes (IHOP) on Sunday mornings. Despite the ridiculously long menu and dozens of variations of pancakes, we always ordered the same thing: chocolate chip pancakes for half the group, and basic buttermilk pancakes for the rest. Nowadays, I don't eat pancakes very often, so when I do, I want something more sophisticated, like these lemon buttermilk pancakes. The delicate, tangy hint of citrus wakes up your palate, like a glass of orange juice first thing in the morning. And, because they're thin, you can eat several without feeling overstuffed. Don't forget the maple syrup on top; believe it or not, maple goes really well with lemon.
Lemon buttermilk pancakes
Adapted from Martha Stewart Living, January 2001, this recipe makes 12-15 thin pancakes (serves 4).
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
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.
More pancakes and waffles for breakfast:
West Bay jonnycakes, by The Perfect Pantry
Cranberry, orange and walnut buttermilk ricotta waffles, from The Perfect Pantry
Whole wheat pumpkin pancakes, from Pinch My Salt
Whole wheat, oatmeal, and banana pancakes, from Andrea Meyers
Cinnamon streusel pancakes, from Two Peas and Their Pod
Poppy seed pancakes, from 101 Cookbooks
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