INGREDIENTS

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon lemon zest
• 1 1/2 cups milk
• 1/2 cup fresh lemon juice
• 2 eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar

1. Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in.
2. In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar.
3. Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour.
4. Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned.
5. Remove from the griddle and continue to cook until all of the pancakes are cooked.
6. Serve with Homemade Buttermilk Syrup.

• Buttermilk Syrup
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter, cut into cubes
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

1. In a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine.
2. Bring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*.
3. Remove the syrup from the heat and stir in the vanilla.
4. Serve the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup.