Lemon Poppy Seed Pancakes
Ingredients:
- gluten free flour - 1 1/2 cups
- sugar - 2 T
- baking powder - 2 t
- baking soda - 1/2 t
- salt - 1/2 t
- buttermilk - 1 1/2 cups
- eggs, room temperature - 2
- vanilla extract - 2 t
- lemons, zest finely - 2
- lemon juice - 2 T
- poppy seeds - 1 T
- butter, melted, cooled - 6 T plus more for the griddle
Instructions:
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a second bowl, whisk together buttermilk, eggs, vanilla, zest, lemon juice, poppy seeds and 6 T melted butter. Stir wet ingredients into dry ingredients just until combined.
Heat a griddle and brush lightly with melted butter. Place 1/4 c mounds of batter on griddle and spread into 3 inch rounds. Cook on moderate heat until pancakes are golden on the bottom, about 2 minutes. Flip pancake and cook until fluffy and cooked through, about 2 minutes longer.
Serve hot with warm maple syrup.
