Meyer Lemon Poppy Seeds Pancakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 pinch salt
• 1 cup low-fat buttermilk (use milk tsp white vinegar)
• 1 teaspoon white vinegar
• 1 medium egg
• 12 teaspoon pure vanilla extract
• juice of two meyer lemon (about 2 Tbsp)
• 1 tablespoon meyer lemon zest
• 1 tablespoon canola oil
• 1 tablespoon poppy seed
• 3 tablespoons powdered sugar
• splash milk
• 1 tablespoon meyer lemon juice

1. Heat skillet over medium heat on the stove top.
2. Add flour, salt, sugar, baking soda, and baking powder to large bowl and mix.
3. Combine egg, oil, lemon zest, lemon juice, vanilla and buttermilk in a separate bowl and whisk vigorously to combine.
4. Add wet to dry and stir until just combined; a few lumps are OK. Do not over-mix.
5. Add poppy seeds and stir just slightly to incorporate, then let batter rest for 5 minutes.
6. In the meantime, prepare glaze by combining powdered sugar, milk and lemon juice in a small dish and whisking to combine.
7. Set aside.
8. Once skillet is hot, coat lightly with non-stick cooking spray and spoon on scant 1/4 cup measurements of pancake batter.
9. Cook until bubbles appear on top and the edges start to dry, being careful not to burn.
10. They should be light-golden brown.
11. Flip and cook for one to two minutes more on other side.
12. Serve immediately with butter, maple syrup or Meyer lemon glaze.

flour, baking powder, baking soda, sugar, salt, lowfat buttermilk, white vinegar, egg, vanilla, lemon, lemon zest, canola oil, poppy seed, powdered sugar, milk, lemon juice

Taken from www.food.com/recipe/meyer-lemon-poppy-seeds-pancakes-506893 (may not work)