Betties’ Favorite Recipe: Lemon Poppy Seed Pancakes
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter, melted
- 2 tablespoons poppy seeds
- butter for frying
- maple syrup for serving
Directions
- In a small bowl, combine granulated sugar and lemon zest. Rub together with your hands until the sugar is fragrant and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Mix in the lemon sugar and set aside.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla, lemon juice, and melted butter.
- Add the wet ingredients to the dry ingredients all at once. Add the poppy seeds and stir.
- Let the batter rest for about 10 minutes while your griddle or pan heats up.
- Place a griddle or nonstick saute pan over medium heat. Add a bit of butter to the pan.
- Dollop batter onto the hot pan and cook until golden brown on the bottom and bubbling on top. Flip once and cook until golden brown on both sides.
- Place cooked pancakes on a plate in a warm oven (about 150 degrees F) until all pancakes are ready to be served.
