Lemon Poppy Seed Pancakes

• 1 cup white whole wheat flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sour cream or creme fraiche
• 1/3 cup milk or buttermilk
• 1/4 cup fresh lemon juice
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon of lemon extract
• 1/4 cup poppyseeds
• 2 teaspoons of lemon zest
• Optional: Honey or blueberry syrup

1. 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.

whole wheat flour, sugar, baking powder, baking soda, sour cream, milk, lemon juice, unsalted butter, egg, vanilla, lemon, poppyseeds, lemon zest, honey

Taken from www.epicurious.com/recipes/member/views/lemon-poppy-seed-pancakes-50036354 (may not work)