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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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