Lemon-Raspberry Pancakes - cooking recipe

Ingredients

Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
Wet Ingredients
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
The Rest
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Preparation

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.