Lemon Poppy Seed Pancakes

Combine the flour, baking powder and salt in a mixing bowl.

Combine the lemon zest with the sugar and rub together with your finger until the sugar is wet. Add the sugar to the dry ingredients, stir and set aside.

Combine the lemon juice with the whole milk to make a “faux buttermilk” (don’t be alarmed—it will curdle). Add the vanilla, stir and add to the dry ingredients.

Note: If making this recipe with eggs, add them to the “faux” buttermilk and beat them until combined.

Add the melted butter and the poppy seeds, stir just until combine before pouring a quarter cup of batter onto a hot, well greased griddle or frying pan. (My griddle temperature is set to 350-375ºF.) Once the bubbles pop and no longer fill back in, it’s time to flip. Repeat with the remaining batter until gone.

Keep pancakes warm on a rimmed sheet pan, in the oven on the lowest temperature.

Serve with butter, fresh blueberries and real maple syrup. Yum!