Lemon Poppyseed Pancakes

This was a recipe that I had pinned on Pinterest a while back and was wanting to do something different than our usual chocolate chip pancakes on the weekend. This was a very tasty recipe, I thought it wasn't quite lemony enough and ate mine with maple syrup. Jacob thought they didn't need syrup so he only ate them with butter, but enjoyed them thoroughly! The only downfall was that the batter was quite thick, I didn't let it rest the recommended 30 minutes, we didn't have enough time. As the cake were cooking, if you waited for the bubbles to appear, the cakes were quite dark. So we had to flip them when they were still a little runny on top, which was a little precarious sometimes. 

Sorry about the poor photo taking skills - we were in a rush for getting out the door to church. 

Lemon Poppyseed Pancakes

Servings: 6

Time: 25 minutes

Ingredients:

    3/4 cup all-purpose flour

    1/4 cup whole wheat flour

    1/3 cup sugar

    1 1/2 tsp baking powder

    1/2 tsp baking soda

    1/4 tsp salt

    1/3 cup low fat buttermilk

    3/4 cup Greek yogurt or sour cream

    zest of two lemons

    1/4 cup fresh lemon juice about 2 lemons

    3 Tbsp butter melted

    1 egg

    1 1/2 tsp vanilla extract

    1/3 cup poppy seeds

Steps:

1. Whisk together the dry ingredients.
2. In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
3. Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.
4. Cook on a lightly greased griddle until lightly golden on both sides.
5. Serve hot with maple syrup.

EAT