Lemon Poppy Seed Pancakes
Photo: Mae Mu, CC0
These lemon poppy seed pancakes get their flavor from a teaspoon of fine zest and a tangy buttermilk batter. Warming the milk to room temperature keeps the melted butter from clumping, and mixing only until just combined keeps the crumb tender. The contributor also stresses pan heat: start low, then raise to medium with a good coat of oil. The recipe doubles easily for a crowd.
Instructions
Set a large non-stick skillet or griddle over low heat while you prepare the batter, so it heats gently and evenly.
Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl, then whisk in the lemon zest and poppy seeds.
Warm the buttermilk and milk in a 2-cup Pyrex measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk only until combined. Return the batter to the measuring cup and, if needed, stir in a teaspoon or two of water so it is thick but still pourable.
Raise the heat to medium and brush the pan generously with oil. When the oil starts to shimmer but before it smokes, pour in the batter about ¼ cup at a time, cooking in batches so the pancakes do not crowd each other.
When the bottoms are golden brown and bubbles appear on top, after 2 to 3 minutes, flip the pancakes. Cook until the second side is golden brown.
Brush the pan with more oil before each new batch, and serve the pancakes hot.
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