Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

makes about ten 4-5 inch pancakes

dry ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/3 cup sugar
• zest of one lemon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup poppy seeds

wet ingredients:

• 1 cup milk
• 1/3 cup fresh lemon juice
• 3 T butter, melted
• 1 egg
• 1 1/2 tsp vanilla extract
• butter for cooking

Whisk together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.

Pour the wet mixture into the dry and fold together, just until combined. Don't overmix!

Melt butter on a medium-hot griddle. When the butter is no longer foamy, and the griddle is hot, pour pancake batter onto the griddle in 1/4 cup portions. Brown pancakes on both sides. Keep warm in the oven until you've finished making the entire batch.

Serve hot with butter and maple syrup or jam.

©BURP!