If eaten plain, these pancakes are a tad on the dry side, which is why I love to layer them with yogurt. The tartness of the lemon, paired with the creaminess of the yogurt and sweetness of the powdered sugar, transforms ordinary pancakes into a decadent, dessertlike breakfast. Store the batter in a resealable plastic container in your fridge to have on hand. Note, however, that when the batter sits in the fridge, it will thicken slightly, so use a scant 1/4 cup batter per pancake to get 6 pancakes. Another time-saving option is to freeze the cooked pancakes. To reheat frozen pancakes, microwave them in a single layer on high for 30 seconds to 1 minute, or until warmed through. Alternatively, place the pancakes on a nonstick baking sheet in a single layer. Cover the pan with foil and place in a 350°F oven for about 5 minutes, or until warmed through.
If your pan gets too hot during cooking and the pancakes brown too fast, reduce the heat to medium so the outsides of the pancakes don’t burn before the centers are done.
