So here you go..
Recipe adapted from here
- 1 Egg
- 1 cup Flour
- 1 tbsp Sugar
- 1 Zest of lemon
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Whisked yogurt
- 2 tbsp Unsalted Butter (melted and cooled slightly)
- In a small bowl rub the lemon zest into the sugar until pale yellow and fragrant. In a large bowl, whisk together the egg, buttermilk and melted butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy…make sure not to overmix.
- Heat a pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes 8-10 pancakes.
- Serve hot with honey and butter or pancake syrup or lemon cream sauce (recipe given in the notes section)
The batter is kinda thick, similar to a yellow cake batter. If it's too thick and not spreadable, add a bit more yogurt. I used a non stick pan for cooking the pancakes and I didnt use any oil or butter to cook them. The original recipe uses buttermilk instead of yogurt, so you can use that if you like. I made a lemon cream sauce to go with the pancake. I whisked together 1-2 tbsp of cream cheese, 1-1.5 tbsp of lemon juice and 1-2 tbsp of icing sugar.