Step 1

Finely grate the zest of 1 large or 2 small lemons (about 1 1/2 teaspoons) into a medium bowl. Add 1/2 cup buttermilk, 1/2 cup milk, and 1 large egg, and whisk to combine.

Step 2

Place 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a large bowl and whisk until combined. Make a well in the center, pour in the milk mixture, and whisk until there are no streaks of flour (a few lumps are fine).

Step 3

Cover the bowl and let rest for 15 minutes at room temperature. Add 4 tablespoons of the golden raisins and gently fold to combine.

Step 4

Heat a griddle or large nonstick skillet over medium heat. Add 2 teaspoons unsalted butter and swirl to coat. Pour off any excess butter into a small heatproof bowl and set aside. Carefully wipe away most of the butter from the griddle with a paper towel.

Step 5

Drop the batter in 2 heaping-tablespoon piles onto the griddle, spaced 2 inches apart. Immediately sprinkle a few of the remaining golden raisins onto each pikelet. They should spread to around 3 inches in diameter. Cook until a few tiny surface bubbles appear and edges look dry, about 2 minutes. Flip with a flat spatula and cook until the second side is golden and patchy in the center (the edges will remain pale), about 1 minute more.

Step 6

Transfer to a wire rack and loosely tent with aluminum foil to keep warm. Repeat cooking the remaining batter, lightly greasing the pan with the reserved melted butter in between batches as needed. Serve spread with a topping of your choice.