Panettone Pancakes

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 3/4 tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups milk
• 3 tablespoons butter, melted
• 2 eggs
• 1/2 cup golden raisins, coarsely chopped
• 3 tablespoons candied citron or orange, coarsely chopped
• 1 tablespoon lemon zest

1. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon until well mixed. In a separate bowl, whisk together the milk, butter and eggs. Add liquid ingredients quickly to flour mixture and combine, but do not overbeat. Finally, mix in raisins, citron, and lemon zest until well incorporated into mixture.
2. Heat and lightly butter a skillet or pan over medium high heat. Gently stir the batter before each pancake to evenly distribute the fruit that may have sunk to the bottom of the bowl. Add about 1/3 cup of batter to skillet and flip pancakes when edges look cooked and center begins to bubble.
3. Remove pancakes and keep pancakes warm in oven until all are ready to serve.
4. Pancakes can be served with maple syrup, but to sustain the seasonal sentiment, top with honey and sauteed pears or apples.

flour, sugar, baking powder, salt, cinnamon, milk, butter, eggs, golden raisins, candied citron, lemon zest

Taken from food52.com/recipes/8251-panettone-pancakes (may not work)