These ultra-fluffy pancakes are a lemony twist on a diner classic
America's Test Kitchen
on
1/4 cup (1 3/4 ounces) sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups (10 2/3 ounces) buttermilk
1 large egg plus 1 large egg yolk
1/2 to 1 teaspoon grated lemon zest plus 4 teaspoons juice, zested and squeezed from 1 lemon
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vegetable oil
1. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
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