PALACE DINER LEMONBUTTERMILK FLAPJACKS
Makes: 4 servings
1 ⅓ cups all-purpose flour
¼ cup sugar
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ⅓ cups buttermilk
1 large egg, plus 1 large egg yolk
½ to 1 teaspoon grated lemon zest, plus 4 teaspoons juice, zested and squeezed from 1 lemon
3 tablespoons unsalted butter, melted and cooled
½ teaspoon vegetable oil
1. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
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 ⅓-cup dry measuring cup to scoop ⅓ 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 the edges are set and the first side is 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.
Note: If you don’t have a griddle, you can cook these flapjacks in a 12-inch nonstick skillet. Cook them in batches over medium heat, two at a time for medium-size flapjacks or one at a time for large-size ones.