Add the egg, vanilla extract, lemon zest, and buttermilk, then mix until just combined using a balloon whisk.
1 large egg, 1 tsp vanilla extract, zest of 1 lemon, 190 ml (¾ cup) buttermilk
Once combined add in the milk whilst continuing to stir with the whisk.
120 ml (½ cup) milk
Cooking The Pancakes:
Melt a knob of the butter in a large frying pan (skillet) over a medium heat, then carefully brush the butter around so the pan is finely coated.
1 tbsp unsalted butter
Pour in enough mixture to make two to three pancakes (approx. 60ml or ¼ cup of the mixture per pancake) and cook for 2-3 minutes.
Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm. Cook on the other side for another 1-2 minutes.
Repeat with the rest of the mixture until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries, and a little edible glitter.
butter, maple syrup, mini gingerbread men cake toppers, fresh cranberries, edible gold glitter
Notes
Nutritional Information is per pancake, without the serving suggestions.