Lemon Pancakes with Raspberry Sauce

We bought lemons at Sam's Club recently. Nuff said.

Editor's note - this recipe leaves you with a zested lemon full of juice. I used the lemon juice to make a marinade for grilled chicken.

Pancake Ingredients
1 large egg
1 tablespoon lemon zest, grated
3/4 cup buttermilk
3 tablespoons brown sugar, packed
2 tablespoons butter, melted and cooled
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter. Set aside. In a large bowl, combine flour, baking powder, and salt. Add dry ingredients to wet ingredients. Stir until just combined. Cook the pancakes as you normally would. This recipe made about 8 medium pancakes - just barely enough for 4 adults. I would suggest doubling it.

Raspberry Sauce Ingredients
Frozen Raspberries (small package 16 oz?)
1/4 - 1/2 c sugar (to taste)
cornstarch
Put the frozen raspberries in a sauce pan with a little water, the sugar and cornstarch. Simmer until raspberries are broken down. Bring to a boil and reduce heat.