Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Buttermilk pancakes layered with butter, sugar, lemon juice and stacked
  • 2 cups buttermilk
  • 4 tbs. (2 oz.) melted butter
  • 2 eggs at room temperature
  • 2 cups all-purpose unbleached white flour
  • 3 tbsp. sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • To finish, lemon juice, butter and sugar, and maple syrup if desired.
  1. LEMON BUTTERMILK PANCAKES (makes 32 pancakes)
  2. The amount of buttermilk you use will determine how thick these pancakes are. Start with the smaller amount and add more if the batter seems too thick. Have the milk at room temperature before mixing and take care not to over-beat; a few lumps in the batter will do no harm.
  3. Beat the milk, butter and egg lightly in a large mixing bowl. In a separate bowl mix the flour, baking soda, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Let your pancake batter sit for around 15 or 20 minutes.
  4. Lightly butter or oil a griddle or skillet and set over moderate heat until a few drops of cold water sprinkled on the pan form rapidly moving globules.
  5. Drop about 2 tablespoons of batter into the pan, or pour about ¼ cup from a measuring cup if large pancakes are desired.
  6. Bake until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other sides.
  7. Place finished pancakes on a warm plate and spread with butter, sprinkle with a little sugar, and a squeeze of lemon juice, stack and top with a lemon slice.
Keep the plate warm in a 200°F (95°C) oven until you have enough to begin serving.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=1431