¼cupextra-virgin olive oil + some for the griddle/pan as needed
Optional Toppings
maple syrup
butter
sweetened whipped cream
powdered surgar
Optional Add-Ins
blueberries(rinsed, tossed and coated with flour)
raspberries(rinsed, tossed, and coated with flour
blackberries(rinsed, tossed, and coated with flour
chopped bacon
Instructions
Combine the dry ingredients and lemon zest in a large bowl with a whisk; stir well.
In a separate bowl, add eggs; lightly beat. Pour in buttermilk, and oil, stir well.
Add the wet ingredients to the dry ingredients, stirring until dry ingredients are moistened and no large clumps of flour are visible.Do not over mix. The batter does not need to be beaten smooth. A few lumps here and there are ok!
Preheat a lightly greased breakfast griddle to 350 degrees F or a non-stick skillet over medium-low heat.
Pour about ¼ cup of the batter onto a hot, lightly greased griddle or non-stick skillet, for each pancake. Cook the pancakes until the tops are covered in bubbles and edges are lightly browned, about 2 ½ minutes; turn and cook other side for about a minute. Repeat the process until all of the batter is used.
Serve warm with toppings of your choice.
Notes
Do not over-mix the batter; it will deflate the pancakes and make them tough. The batter does not need to be beaten until it's smooth. Seeing some lumps in the pancake batter is ok!
Start with a fully preheated surface before you add the batter.
Don't press the pancake with a spatula while they cook. This will deflate them and make them tough.
Storing Leftover Pancake Batter: You can store unused batter in an airtight container in the fridge for 3-4 days.
Storing Leftover Pancakes: I always freeze leftover pancakes for David in the freezer, and they freeze well! The main thing is to ensure they have cooled completely before refrigerating or freezing so they don't stick together. Slide them in a ziptop bag and seal, pressing out as much of the air as possible.
Oven Method: Bake them in a 350-degree F oven on a baking sheet for 5-10 minutes. Place pancakes on a rimmed sheet pan and warm through. (More time is needed for frozen pancakes vs. refrigerated ones.)
Microwave Method: microwave on high for 30 seconds to 1 minute. Remove promptly so they don't become soggy from steam.
Toaster: Place the pancakes in the toaster slots and toast them like a bagel.
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