Lemon Macaron Pancakes

• 1 cup blanched almond meal
• 1/4 cup flour
• 4 teaspoons brown sugar
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• zest of 1 small lemon
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract

1. Preheat the griddle. I like a cast-iron griddle, but whatever you like. It should be sizzling hot. I preheat on high, then dial down to medium. Put butter in a Pyrex 2-cup (or larger) measuring cup and microwave until the butter melts, about 30 seconds. Meanwhile, combine dry ingredients with a whisk in a medium mixing bowl. For the purposes of this recipe, zest is not a dry ingredient.
2. Zest the lemon into the measuring cup with the butter. Note the butter "level" (should be around 1/8 cup), and pour 1 cup of milk into the measuring cup. Add the vanilla
3. Separate the eggs: Yolks go in the measuring cup, whites in a smallish stainless bowl. Whisk the wet ingredients, careful not to spill. Pour wet ingredients into the bowl and combine well.
4. Whip the egg whites until stiff, but not dry. Fold whites into the batter. Batter will be thinner than you are probably used to for pancakes.
5. Apply butter to the griddle, which should be hot enough to sizzle. Ladle the batter onto the griddle. The pancakes should cook quickly. The griddle should be hot enough to generate the lacy golden pattern (see photos) but not so hot to burn before they are set enough to flip.
6. If you're making a bunch, keep them warm in a 200u0b0 oven, setting them on a wire rack, not stacked, or they will get soggy. But really pancakes should be eaten within minutes of coming off the griddle!

blanched almond meal, flour, brown sugar, baking powder, salt, butter, milk, eggs, vanilla

Taken from food52.com/recipes/27491-lemon-macaron-pancakes (may not work)