- 2 cups all purpose flour

- 2 cups milk

- 1 lemon, zest and juice

- 5 tsp baking powder

- 1 tsp kosher salt

- 2 tsp cinnamon

- 3 tsp granulated sugar

- 2 eggs

- 1 tsp vanilla extract

- 1 tsp almond extract

- 4 Tbs melted butter

- Fresh fruit, such as figs (sliced or quartered), cherries (pitted and halved), and blueberries

- Powdered sugar, for topping (optional)

- Maple syrup

Combine all dry ingredients in a bowl. Mix well. In a separate bowl, whisk wet ingredients well. Pour dry ingredients into wet and mix until just incorporated. Do not over-mix!

Heat a cast iron or nonstick pan over medium high. Add a tablespoon of butter. Using a ladle, pour in mix for one pancake. Cook about 3 minutes or until bubbles form at the top of the pancake, flip. Cook another 2 minutes or until bottom is golden brown. Keep cooked pancakes warm in a 200° oven and on a wire rack while you finish others. Add melted butter to pan before starting a new pancake. Serve with fruit, powdered sugar, and maple syrup.