Lemon-Buttermilk Flapjacks

Directions

1. 1.

   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.

2. 2.

   Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.

3. 3.

   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.

4. 4.

   Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.