Lemon Pancakes

The following recipe is from a commenter on Mark Bittman's NYT pancake recipe post. I generally never make recipes found randomly on the web and posted by unknown sources, but this one just sounded so good. They were described as being a bit crispy on the outsides. So let's see: sweet crispy lemony pancakes? Oh yes. I am definitely making these!

"Random Comment" Lemon Pancakes*

In a large bowl, sift together:
1 cup flour
1/2 cup sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

In another bowl, whisk together:
3/4 cup sour cream
1/2 cup milk
1/4 cup fresh lemon juice
Zest from two lemons
3 Tblsp melted butter
1 lg egg
1-1/2 tsp vanilla

Pour the wet ingredients over the dry ingredients in the large bowl, and fold until combined. Pour or ladle 1/4 cup onto a hot griddle. Flip as soon as they are cooked through. Makes about 10 small pancakes. Keep warm in 170° oven until ready to serve.

My Notes: Went together very easily. Delicate cakes. Use care when flipping. Do not have the pan too hot! They will burn easily. Seem to cook faster than regular pancakes. Great flavor. Served with maple syrup and fresh fruit on top.

*To Jerry Popolis (commenter #21 on December 26, 2008 at 9:27 am), where ever you are... I say thank you for these lovely pancakes!