Lemon Poppyseed Pancakes

These have become our favorite "special" breakfast to have for Saturday mornings, General Conference weekend or any other day where we want a fun treat to start the day with. The fresh lemon and nutty poppy seeds combined with pure maple syrup is a combination hard to beat. We love topping the pancakes with diced strawberries and chopped walnuts. For something a little more tame in the sugar department, you can top it with applesauce or puréed strawberries. 

Ingredients: 

DRY
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 3 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

WET
• 1 cup buttermilk*
• zest of two lemons
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 Tbsp butter, melted
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/3 cup poppy seeds 

Instructions

1. Whisk together the dry ingredients.
2. In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
3. Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.
4. Cook on a lightly greased griddle until lightly golden on both sides.
5. Serve hot with maple syrup.

*don't have buttermilk? No worries! Add 1 T white vinegar to 1 cup milk, stir, let sit for 5-10 minutes and voila! Makeshift buttermilk. 

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