Lemon Poppy Seed Pancakes

• 1 cup all-purpose bleached flour
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon finely-grated lemon zest
• 1 teaspoon poppy seeds
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for brushing griddle

Ingredients for 2 servings (470 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat a large non-stick skillet or griddle over low heat while preparing ingredients.

   Stovetop
2. 2

   Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.

3. 3

   Whisk lemon zest and poppy seeds into dry ingredients.

4. 4

   Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.

   Microwave
5. 5

   Whisk in egg, butter, and vanilla.

6. 6

   Add wet ingredients to dry ingredients and whisk until just mixed.

7. 7

   Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.

8. 8

   Increase heat to medium and generously brush skillet or griddle with oil.

   Stovetop
9. 9

   When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.

10. 10

    When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.

11. 11

    Cook until pancakes are golden brown on remaining side.

12. 12

    Repeat, brushing skillet or griddle with oil.

    Stovetop
13. 13

    Serve hot.