Lemon poppy seed pancakes

I had lemon poppy seed pancakes at a fantastic breakfast place in Chicago a few years ago, and have been meaning to recreate them ever since. I finally hit the jackpot with this recipe from Allrecipes, slightly modified to our taste. I drizzled ours with honey, and they were DIVINE! I can't wait to make them again!

LEMON POPPY SEED PANCAKES

Yield: 8 pancakes

Ingredients:

3/4 cup buttermilk

1 Tbsp lemon juice

1 egg

2 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

1 cup all-purpose flour

2 Tbsp white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp poppy seeds

2 tsp lemon zest

Butter for pan

Instructions:

In a bowl, whisk buttermilk, egg, melted butter, and vanilla extract together.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture, and whisk a few times until the batter is mostly free of lumps.

Heat a skillet over medium heat and swirl a small pat of butter. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.  Serve with maple syrup or honey.