Lemon Poppy Seed Pancakes

Prep Time:               10 minutes

Cook Time:               15 minutes.

Servings:                  10 medium size pancakes

Ingredients:

1. 1 C Buttermilk

2. 1 Egg

3. 2 Tbs Butter, melted

4. 1 tsp Vanilla Extract

5. 1 Tbs Lemon Zest (Zest of 1-2 Lemons)

6. 3 Tbs Lemon Juice (Juice of 1-2 lemons)

7. 2 Tbs Poppy Seeds

8. ½ C Whole Wheat Flour

9. ½ C All-Purpose Flour

10. 2 Tbs Sugar

11. 1 tsp Baking Powder

12. ½ tsp Baking Soda

13. ½ tsp Sea Salt                       

Directions:

In a large bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, lemon zest, and lemon juice.

Preheat griddle to 400˚.

Place a large sifter or fine mesh sieve over the bowl and add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Sift the dry ingredients over the wet ingredients, and mix until they’re just combined. Fold in poppy seeds into batter ½ tablespoon at a time, until totally incorporated.

Ladle ¾ full of the batter onto your greased and heated griddle, and cook the pancakes until they’re golden brown on each side, about 2-3 minutes per side.

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