Lemon-Poppy Seed Buttermilk Pancakes

• 1 1/2 c. Silvana's Kitchen Gluten-Free All-Purpose Flour
• 2 tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 c. buttermilk
• 2 large eggs
• 2 tsp. pure vanilla extract
• 2 lemons zested
• 2 tbsp. lemon juice
• 1 tbsp. poppy seeds
• 6 tbsp. unsalted butter
• Warm pure maple syrup

1. In a large bowl, whisk flour with sugar, baking powder, baking soda, and salt.
2. In a medium bowl, whisk buttermilk with eggs, vanilla, zest, lemon juice, poppy seeds, and 6 tablespoons of melted butter.
3. Using a wooden spoon, stir wet ingredients into dry ingredients just until combined.
4. Heat a large nonstick skillet or griddle and brush lightly with melted butter.
5. Scoop 1/4-cup mounds of batter into the skillet and spread 3-inch rounds.
6. Cook over moderate heat until pancakes are golden on the bottom, about 2 minutes.
7. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer.
8. Transfer pancakes to plates and serve with maple syrup.Looking for more breakfast recipes?
9. Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

silvanas kitchen, sugar, baking powder, baking soda, salt, buttermilk, eggs, vanilla, lemons, lemon juice, poppy seeds, unsalted butter, maple syrup

Taken from www.delish.com/recipefinder/lemon-poppy-seed-buttermilk-pancakes-recipe-fw1113 (may not work)