Lemon Poppy Seed Pancakes

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon lemon zest
• 1 teaspoon poppy seeds
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• to taste vegetable oil

Steps

1. Heat a large non-stick skillet or griddle over low heat while preparing the ingredients.
2. Mix the flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3. Whisk the lemon zest and poppy seeds into the dry ingredients.
4. Microwave the buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
5. Whisk in the egg, butter, and vanilla.
6. Add the wet ingredients to the dry ingredients.
7. Whisk until just mixed.
8. Return the batter to the measuring cup, stirring in a teaspoon or two of water if necessary to make a thick but pourable batter.
9. Increase the heat to medium.
10. Generously brush the skillet or griddle with oil.
11. When the oil starts to spider, but before it starts to smoke, pour batter about ¼ cup at a time.
12. Work in batches if necessary to avoid overcrowding.
13. When the pancake bottoms are golden brown and the tops start to bubble, 2 to 3 minutes, flip the pancakes.
14. Cook until the pancakes are golden brown on the remaining side.
15. Repeat, brushing the skillet or griddle with oil.
16. Serve hot.