Lemon Poppyseed Pancakes

Awhile ago I made these Lemon Poppyseed Pancakes.  They were pretty delicious.  I hope to make a healthier version soon (with maybe some almond meal, whole wheat flour, ground oats, things like that to replace the white flour, and of course our favorite stevia!).  I'll let you know if I get around to it.


Tip:
Did you know that you can replace buttermilk by adding lemon juice to regular milk to sour it?  Just use about 1T per cup of milk and let it sit for a few minutes before using it.

 Lemon Poppy Seed Pancakes (from pickycook.com)

from cook 1.0 a fresh approach to the vegetarian kitchen
Makes about 12 large pancakes

2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

 Complete Breakfast:

Please ignore the random stuff on the left side of the counter.  Keepin' it real!  Clutter is my arch-enemy that I can't seem to get rid of.