• B5920f3d17f808dbd59f918d3140f900

Lemon Poppy Seed Pancakes

Serve plain or with berries.

Prep
Cook
Serves 12people
Ingredients
2
cups unbleached ap (all-purpose) flour
1
tsp baking powder
1/2
tsp baking soda
1/3
cup sugar
pinch of salt
1/3
cup poppy seeds
zest of 4 lemons
2
cups buttermilk
2
large eggs, lightly beaten
2
tbsp butter, melted
butter, to serve (and for pan
Directions
1.
To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl.
2.
In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds.
3.
Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
4.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark.
5.
Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

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