Lemon Raspberry Pancakes

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From strawberry creek inn.

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Steps

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Preheat griddle to 350 degrees.

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Sift dry ingredients into a bowl.

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Add zest.

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Whisk wet ingredients together in a separate bowl.

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Add wet ingredients to dry ingredients and mix only until combined.

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Do not overmix.

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Gently fold in raspberries.

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Let batter rest for up to 30 minutes.

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Pour a small amount of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter.

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Use a 2 ounce ladle , ice-cream scoop , or measuring cup to pour the batter for each pancake onto the griddle / skillet surface.

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Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set.

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Cook on the opposite side for another minute or so , just until set and slightly browned.

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Serve pancakes with maple syrup and / or fresh lemon curd , and garnish with fresh berries , a lemon slice and / or toasted almonds.

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Ingredients

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all-purpose flour, baking powder, baking soda, salt, granulated sugar, lemons, zest of, unsalted butter, buttermilk, eggs, pure vanilla extract, fresh raspberries, slivered almonds