Determined to use up some buttermilk I bought for Easter, I made lemon poppyseed pancakes for Joe and I. Who knew a hint of lemon with maple syrup is a delicious combo!?
You'll need: (makes 7-10 pancakes)
1 cup flour
1 tbs. sugar
zest of 1 lemon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 tbs butter, melted and cooled slightly
2 tbs. poppy seeds (I used 1 tbs. but I definitely think they could have used more!)
1. In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.
2. In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda, poppy seeds, and salt. Stir until just combined. The batter will be a bit lumpy - Do not overmix!
3. Heat a griddle pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through.
4. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes.
Recipe adapted from Becky Bakes