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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. Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy. 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. Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter