Lemon Poppy Seed Pancakes

• 3 cups unbleached all-purpose flour
• 1 cup quick-cooking oats
• 14 cup baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 5 eggs, lightly beaten
• 1 cup sour cream
• 1 12 cups milk
• 1 12 cups water
• 2 lemons, zest of
• 1 teaspoon lemon extract
• 14 cup poppy seed
• 12 teaspoon vanilla powder or 12 teaspoon extract
• 12 cup butter
• 12 cup honey

1. For the Pancakes: Combine flour, oats, baking powder, baking soda and salt.
2. Add eggs, sour cream, milk and water; beat just until blended, but still lumpy.
3. Add lemon zest, lemon oil, poppy seeds and vanilla powder or extract; mix thoroughly.
4. Let batter stand for 30 minutes (or cover and refrigerate overnight).
5. Add more milk or water, if needed.
6. Spoon batter onto a hot, buttered griddle or skillet and cook pancakes until browned on both sides.
7. Serve with honey butter.
8. For the honey butter: Melt butter in a saucepan over low heat.
9. Slowly add honey, stirring constantly, until smooth and opaque.
10. Remove from heat and cool slightly.

flour, oats, baking powder, baking soda, salt, eggs, sour cream, milk, water, lemons, lemon, poppy seed, vanilla powder, butter, honey

Taken from www.food.com/recipe/lemon-poppy-seed-pancakes-215002 (may not work)