In a large bowl whisk together the flour, baking powder, baking soda and salt.
Whisk together the milk and lemon juice.
In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
Then whisk the milk mixture into the bowl with the eggs.
Gently fold the wet ingredients into the dry ingredients.
Heat a griddle to 350F degrees or a frying pan to medium-low heat. Spray with non-stick cooking spray.
Pour about ¼ cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
Repeat with the rest of the batter.
Cream Syrup
1 stick of butter
1/2 cup sugar
1 cup heavy cream
1 tsp vanilla
In a saucepan melt butter and sugar until dissolved. Pour butter mixture into a blender and add heavy cream and vanilla. Mix on high until well blended. Serve on top of lemon pancakes.
