Ingredients
2 c. all-purpose flour
2 tbsp. granulated sugar
2 tbsp. poppy seeds
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 c. buttermilk, room temperature
1 lemon, finely zested plus 1 tbsp. lemon juice
2 large eggs
2 tbsp. unsalted butter, melted and cooled
Canola oil
Very thinly sliced lemon rounds, for serving
Maple syrup, for serving
Preparation
Step 1Preheat oven to 200°. In a large bowl, whisk the flour, sugar, poppy seeds, baking powder, baking soda, and salt. In a another large bowl, whisk the buttermilk, zest, lemon juice, eggs, and butter. Stir dry ingredients into wet until just combined, lumps are ok.Step 2In a large skillet over medium heat, heat 1 tablespoon oil. Working in batches, ladle about 1/2 cup of batter into skillet. Cook until golden underneath, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more until golden on other side. Transfer cooked pancakes to a plate and cover with foil to keep warm in the oven. Step 3Serve with lemon rounds and maple syrup.
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