LEMON-BUTTERMILK FLAPJACKS

Lemon-Buttermilk Flapjacks image

Yield Makes 12 large flapjacks (serves 4)

Number Of Ingredients 12

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For the dry mix:
4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
For the pancake batter:
3 whole eggs, plus 3 egg yolks
4 cups buttermilk, well shaken
1 teaspoon grated lemon zest, plus1/4 cup lemon juice
10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving
Pure maple syrup (preferably from Maine), for serving

Steps:

In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.
Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.
Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.