Breakfast: Lemon-Buttermilk Flapjacks

Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan. If you're not, feel free to brush the pan with melted butter before you cook each pan

Ingredients

4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 teaspoons baking powder

Instructions

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.

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