Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

makes quite a lot of pancakes.  sufficient for four.  about 24 exiguous pancakes

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2 tablespoons granulated sugar

2 tablespoons unique lemon zest

2 cups all-motive flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 huge eggs

2 teaspoons pure vanilla extract

2 tablespoons unique lemon juice

4 tablespoons unsalted butter, melted

2 tablespoons poppy seeds

butter, shortening, or vegetable oil for frying

maple syrup for serving

In a exiguous bowl mix granulated sugar and lemon zest.  Rub alongside alongside side your fingers unless sugar is aromatic.  Spot apart.

In a limiteless bowl, jog collectively flour, baking powder, baking soda, and salt.  Plod in the lemon sugar.  Spot apart.

In a separate bowl (or you might well furthermore exhaust a limiteless liquid measuring cup), jog collectively buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet substances into the dry substances.  Add the poppy seeds and rush to combine.  If about a lumps remain, that’s no bellow.  Let the batter relaxation for 10 minutes while the griddle heats.

Establish a griddle, or a nonstick saute pan over medium warmth.  Add a exiguous of butter, shortening, or vegetable oil to the pan.  A teaspoon of corpulent will pause for a n0nstick saute pan, a exiguous extra corpulent will be vital for a griddle.  Dollop batter onto hot pan.  For exiguous pancakes, I exhaust about 2 tablespoons for every pancake.  For better pancakes, I exhaust about 1/4 cup of batter.  Cook dinner unless golden brown on the bottom and and effervescent on prime.  Flip as soon as and cook dinner unless golden brown on either side.

Establish cooked pancakes on an oven-proof plate and assign of abode in a warm (about 150 degrees F) oven unless all pancakes are cooked and inviting to serve.  Motivate with

butter and warm maple syrup.