Photo & Recipe from pickycook.com
2 cups unbleached 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 (I only used 2 because I don't really like the chunks of peel. then I squeezed a little extra juice from the lemon)
2 cups buttermilk
2 large eggs, lightly beaten
2 Tablespoons butter, melted.
Combine 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 ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix. Heat skillet, pan or griddle to medium-hot and brush with butter or pam. Pour about 1/3 cup batter and wait until pancake bottom is deep golden in color then flip with spatula and cook other side until golden and cooked through.
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