Lemon Cornmeal Pancakes

Adapted from Two Peas and Their Pod via Tasty Kitchen

Yield - 4-5 servings

3 eggs

1 cup buttermilk

2 tablespoons oil

1 lemon, zested

1/2 cup flour

2 tablespoons sugar

1 cup cornmeal

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

stick of butter to grease the gridle

  1. Preheat a cast iron skillet and wipe down.
  2. Beat together the eggs with a whisk and then add in the buttermilk, zest, and oil.  Mix well.
  3. Sift together the cornmeal, sugar, powder, soda, salt, and flour onto wax paper.  Add the dry ingredients to the wet and mix until just combined.
  4. Grease down the skillet by rubbing the stick of butter on it.
  5. Pour 1/4 cup batter onto the skillet and cook until the top bubbles, flip and cook for 1 minute longer.
  6. Store in a warmed oven until serving.