These ultra-fluffy pancakes are a lemony twist on a diner classic
2. In a medium bowl, whisk buttermilk, egg and egg yolk, and lemon zest and juice until combined. Add melted butter and whisk until well combined.
3. Add buttermilk mixture to flour mixture. Use a rubber spatula to stir gently until just combined (batter should remain lumpy — do not overmix). Let batter sit for 10 minutes.
4. Meanwhile, add oil to a large stovetop griddle or electric griddle. Use a paper towel to spread oil into a thin, even coating over surface of griddle. For a stovetop griddle, place it over 2 burners and heat over low heat for at least 5 minutes. For an electric griddle, heat to 350 degrees.
5. When batter is ready, if using stovetop griddle, increase heat to medium and heat for 1 more minute.
6. Use a 1/3-cup dry measuring cup to scoop 1/3 cup of batter onto griddle. Use a rubber spatula to scrape batter from the cup and spread into a 5-inch circle. Repeat three more times, leaving space between the mounds of batter.
7. Cook until edges the are set and the first side is deep golden brown, 2 to 3 minutes. Use a spatula to flip flapjacks and cook until the second side is golden brown, 1 to 2 minutes. (If you’re using a stovetop griddle, set over two burners on your stove; one side of your griddle may cook faster than the other.)
8. Use a spatula to transfer pancakes to plates. Repeat portioning and cooking with remaining batter. Serve.
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