Lemon Poppy Seed Pancakes

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   Preheat griddle. Whisk together the first four ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients over the flour mixture and gently whisk them together until just combined. Fold in the poppy seeds and the lemon zest. The batter will be thick and bubbly - similar to cake batter. Spoon 1/4 cup of the batter onto the griddle for each pancake. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm. Serve with honey, blueberry syrup, or creme fraiche.

* Per serving · 4 servings · Values may vary.

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