Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan. If you're not, feel free to brush the pan with melted butter before you cook each pancake.

　　

Ingredients

Makes 12 large flapjacks (serves 4)

　　

For the dry mix:

4 cups all-purpose flour

　　3/4 cup sugar

　　2 teaspoons baking soda

　　2 teaspoons kosher salt

　　1 1/2 teaspoons baking powder

　　

For the pancake batter:

3 whole eggs, plus 3 egg yolks

　　4 cups buttermilk, well shaken

　　1 teaspoon grated lemon zest, plus1/4 cup lemon juice

　　10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving

　　Pure maple syrup (preferably from Maine), for serving

　　

Step 1

In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.

　　

Step 2

Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.

　　

Step 3

Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.

　　

Step 4

Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.