Lemon Poppyseed Pancakes

Name: Lemon Poppyseed Pancakes
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ cup cane sugar; Pinch of salt; ¼ cup Morton &amp; Bassett Poppy Seeds; 1 teaspoon Morton &amp; Bassett Vanilla Extract; 2 cups buttermilk; 2 large eggs; 2 tablespoons butter; 1 tablespoon lemon zest; ½ cup sugar; ½ cup lemon juice; 1 tablespoon Morton &amp; Bassett Lemon Peel

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Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup cane sugar
Pinch of salt
¼ cup Morton & Bassett Poppy Seeds

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1 teaspoon Morton & Bassett Vanilla Extract

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2 cups buttermilk
2 large eggs
2 tablespoons butter
1 tablespoon lemon zest

For the Lemon Syrup

½ cup sugar
½ cup lemon juice
1 tablespoon Morton & Bassett Lemon Peel

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Directions

In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, salt, lemon zest, and poppy seeds.
Add in buttermilk, vanilla, eggs, and whisk together until batter is well combined.
On a hot griddle, melt the butter and drip about ¼ cup of batter per pancake. Once cooked on one side, about 5 minutes, flip and cook on the other side about 3-5 minutes until pancakes are fully cooked.
To make the lemon syrup, combine the sugar, lemon juice, and lemon peel in a saucepan on medium high heat. Stir until fully combined and melted and a syrupy consistency.
Drizzle the pancakes with the lemon syrup.

Lemon Poppyseed Pancakes

Ingredients

For the Lemon Syrup

Directions

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