Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam

• 1 13 cups Greek yogurt, more for serving
• 23 cup whole milk
• 4 large eggs
• 6 tablespoons unsalted butter, melted, more for frying
• 2 tablespoons honey
• 260 grams all-purpose flour (about 2 cups)
• 12 grams baking soda (about 2 teaspoons)
• 12 grams kosher salt (about 1 teaspoon)
• 2 1/2 tablespoons poppy seeds
• Finely grated zest of 2 lemons
• Jam, for serving

1. In a bowl, whisk together the yogurt, milk, eggs, butter and honey.
2. In a separate larger bowl, whisk together the flour, baking soda and salt.
3. Make a well in the dry ingredients and fold in the wet ingredients until just combined.
4. Fold in the poppy seeds and lemon zest.
5. Heat a large skillet over medium heat.
6. Add a pat of butter to the skillet and swirl to coat.
7. Working in batches, drop 1/4 cup batter into the pan.
8. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more.
9. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.

greek yogurt, milk, eggs, unsalted butter, honey, flour, baking soda, kosher salt, poppy seeds, lemons

Taken from cooking.nytimes.com/recipes/12417 (may not work)