Instructions:

Lemon Poppyseed Pancakes

2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 cup whole milk
1/2 cup lemon juice
1 stick (1/4 pound) melted butter (preferably unsalted)
2 large eggs
1 1/2 teaspoons vanilla extract
Grated zest of two lemons (see note)
1/3 cup poppy seeds

Over a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the sour cream, whole milk, melted butter, large eggs, vanilla extract, lemon zest and poppy seeds until well combined.

Pour wet ingredients over dry, using a whisk to mix, but whisk only long enough to combine ingredients.

Heat a griddle or large frying pan. Add just enough oil to coat the bottom of the pan and pour off any excess. Using a ladle or a pitcher with a spout, pour the batter onto the griddle to form pancakes about 6 inches in diameter. When bubbles appear in the center of the cakes, turn them over using a long spatula. Let the other side cook a few minutes until lightly browned. Remove cakes as they are cooked onto an ovenproof platter and place platter in a 250 degree F oven to keep warm while cooking the remaining pancakes. Serve with butter and maple syrup.

Makes 6 to 8 pancakes.

NOTE: When grating the lemon zest, be sure to grate only the yellow peel, not the white pith underneath.