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2 lg. eggs, lightly beaten
2 Tbsp. melted butter
2 C. all-purpose flour
Zest of 4 lemons
1/3 C. granulated sugar
1/3 C. poppyseeds
1 tsp. Clabber Girl Baking Powder
Blueberry preserves or syrup, for serving
1 tsp. Clabber Girl Baking Soda
pinch salt
2 C. buttermilk
Preheat griddle on medium heat for about 10 minutes.
In a medium sized bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.
Pour batter by 1/3 C. onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.
Serve warm with blueberry preserves or syrup.
2 lg. eggs, lightly beaten
2 Tbsp. melted butter
2 C. all-purpose flour
Zest of 4 lemons
1/3 C. granulated sugar
1/3 C. poppyseeds
1 tsp. Clabber Girl Baking Powder
Blueberry preserves or syrup, for serving
1 tsp. Clabber Girl Baking Soda
pinch salt
2 C. buttermilk
Preheat griddle on medium heat for about 10 minutes.
In a medium sized bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.
Pour batter by 1/3 C. onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.
Serve warm with blueberry preserves or syrup.