Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- grated zest of 1 lemon
- 1 stick (8 Tbsp) butter, melted
- 2 1/2 cups Butter milk OR whole milk mixed with juice of 1 lemon, left to sit at room temperature until thickened or microwaved for 30 seconds to 1 minute until thickened
- Confectioners' sugar, for dusting
Instructions
Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, sugar, and lemon zest together until light and fluffy, about 1 minute. Drizzle in the melted butter while whisking vigorously. Whisk in the milk.
Pour the milk mixture into the flour mixture. Whisk the two mixtures together briefly until just combined. The batter may be lumpy. Take care not to overmix or the pancakes will come out tough.
Spray an 8-inch skillet with cooking spray. Heat the skillet over medium-high heat. Pour ½ cup of batter into the skillet and cook until the surface bubbles and the bottom is golden brown (check by lifting gently with a fork). Cook on the other side for 1 to 2 minutes or until golden. Remove the cake from the pan and repeat until all the batter is used up, spraying the pan with cooking spray between each pancake.
Dust the pancakes with confectioners' sugar or serve with a dab of marmalade.
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