Lemon Pancakes (4 servings) 1 cup sour cream 1 Tablespoon melted butter 1 large egg 1/2 cup fresh lemon juice (about 3 lemons) 1 cup self-rising flour 2 Tablespoons sugar 1 Tablespoon lemon zest powdered sugar In a large mixing bowl, combine the sour cream, melted butter, egg and lemon juice. Whisk until thoroughly combined. Add the flour and sugar and mix until just combined and moistened. Try not to over-mix. Add the lemon zest and stir gently until it's evenly distributed through the batter. Heat a griddle or large frying pan to medium heat. Spray surface with cooking spray to prevent sticking. Dollop batter in heaping Tablespoons to create silver dollar sized pancakes. Cook until bubbles appear over the tops of the pancakes (about 3 or 4 minutes). Flip and cook the other side to golden brown. Serve with a drizzle of fresh lemon juice and a generous sprinkling of powdered sugar. These pancakes have a fresh citrus flavor. They can be served with maple syrup, but they might be best with a simple sprinkling of powdered sugar. Enjoy! Mr Breakfast would like to thank eaglemom1801 for this recipe. Recipe number 2816. Submitted 4/19/2010.