Ingredients
- 2 cups unbleached ap (all-purpose) flour
- 1 teaspoon baking powder
- 1/2 teaspoon 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 tablespoons butter, melted
- butter, to serve (and for pan)
Preparation
Step 1
To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. 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.
lemon poppy seed pancakes
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. 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.