Lemony Buttermilk Pancakes

Start with lemony pancakes and add a little butter.

I love thin pancakes, like close to crepes, but just a little thicker. But I also like buttermilk pancakes and they are usually fluffy. These pancakes are fluffy, but they’re not cakey. And they’re lemony! You can add some nice blueberries or blackberries, of course. But, I love them with a little bit of melted butter and some powdered sugar.

Then you shake a little sugar. Which is harder to do while
taking photographs than you might think.

This recipe is adapted from one I got from my friend Krisi when she lived in Singapore. Krisi’s recipe used unflavored vegetable oil, so feel free to do the same if you wish. But, I bet you won’t after trying these.

Lemony Buttermilk Pancakes
by Sandra

2 cups all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 heaping Tablespoons sugar

2 large eggs, lightly beaten

2 cups buttermilk

1/4 cup Sciabica's Lemon Extra Virgin Olive Oil

powdered sugar & melted butter

Combine first five ingredients; stir well. Combine eggs, buttermilk, and oil in a bowl. Add flour mixture, stirring just until dry ingredients are moistened.

For each pancake, pour about 1/3 cup batter onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn and cook the other side.

These are totally out of control. I call them Blizzard Pancakes.

Serve hot with a little melted butter and some sifted powdered sugar.

You can store batter up to one week in fridge. Add a little milk to batter if too thick after storage.

If you have any leftover pancakes, and I predict you won’t, you can freeze them in Ziploc sandwich bags with all the air pressed out of them, and then put all of the bagged pancakes in a quart or gallon freezer Ziploc. Reheat in the toaster.