These lemon pancakes are personally the best pancakes I have ever had. This recipe is a variation from one of my favorite cookbooks called The Unofficial Harry Potter Cookbook. The original recipe called for only 2 cups of flour instead of 2 ⅔ cup of flour. However, in my opinion, without the extra flour it is so runny and is hard to cook. This recipe makes about 15 large pancakes.
- 2 ⅔ cups of flour
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- ¼ teaspoon of salt
- 2 eggs at room temperature
- ⅔ cup of sugar
- Zest and juice of a large lemon
- 1 stick of melted butter (8 tablespoons)
- 2 ½ cups of milk
- Combine the flour, baking soda, baking powder, and salt in a large mixing bowl.
- In a medium sized bowl whisk the eggs, sugar, and lemon zest until light and fluffy, you can use a hand mixer, a Kitchen Aid mixer or even an immersion blender. The mixture should be light yellow and bubbly.
- Slowly pour the melted butter into the egg mixture while stirring gently.
- Combine the milk with the lemon juice. Then, slowly pour it into the egg mixture.
- Pour the egg mixture into the flour bowl and stir the two until well combined. You can get the lumps out by pushing some of the clumps against the side of your bowl with your utensil.
- Heat a medium non-stick pan (or any buttered pan) on medium heat.
- Pour ¾ cup of batter onto the heated pan and cook until the top starts to bubble and the sides start to turn golden brown.
- Using a spatula, flip your pancake over. You can lift up part of your pancake to see the underside of it. You will know your pancake is done when both sides are golden brown or darker.