LEMON PANCAKE RECIPES

Steps:

• Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla. Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it's halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk. Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it's melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter. Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)

Steps:

• Place 1 stick unsalted butter in a medium bowl and let sit at room temperature until softened, about 30 minutes.
• Arrange a rack in the upper third of the oven and heat the oven to 350°F. Place a 10-inch cast iron skillet or oven-safe nonstick frying pan in the oven while it heats.
• Place 1 1/2 cups all purpose flour, 1 tablespoon poppy seeds, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
• Place 2 tablespoons of the unsalted butter in a medium microwave-safe bowl. Microwave in 20-second increments until melted, 20 to 40 seconds.
• Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Add the zest, 1 tablespoon of the lemon juice, 1 1/4 cups whole or 2% milk, 2 large eggs, and 3 tablespoons honey to the melted butter and whisk to combine.
• Pour the milk mixture into the flour mixture and stir with a spatula until the flour is moistened; a few lumps are OK. Set the batter aside to rest for 10 minutes.
• Meanwhile, make the lemon honey butter: Use an electric hand mixer to beat the softened butter on medium speed until smooth, 20 to 30 seconds. (Alternatively, use a spatula and beat for 1 minute.) Add 3 tablespoons honey, the remaining 2 tablespoons lemon juice, and a pinch of kosher salt, and beat on medium speed until fully combined, about 15 seconds.
• Cut the remaining 1 tablespoon unsalted butter into 2 pieces. Take the preheated skillet out of the oven, add the butter, and swirl the pan until the butter melts and coats the bottom and sides.
• Transfer the pancake batter into the pan and spread into an even layer. Bake the pancake until puffed and golden-brown, 25 to 30 minutes.
• Cut into wedges and serve with lemon honey butter, fresh fruit, and powdered sugar.