Lately, I can't get enough lemon!!!! I saw a photo of this recipe and instantly knew it was going to be breakfast the next day :) Sunday Morning Lemon Poppy Seed Pancakes...which I served with homemade Blueberry Syrup.
First, you must curdle your milk...essentially you are making buttermilk. 3/4 cup of milk with 1 TBS of vinegar and 1 TBS of lemon juice. I also added my lemon zest to this mixture because it's easier to zest a lemon before you juice it :) Let sit 10 minutes.
While the milk sat- I put 2 cups of frozen blueberries (unsweetened) in a saucepan with about 2 tsp of sugar. Cook over medium heat for about 15 minutes, until thickened. You can mash the blueberries with a wooden spoon or fork to make a smooth syrup.
To the milk mixture, add 1 egg, 2 TBS of melted butter, and 1/2 tsp of vanilla.
Stir in flour, sugar, baking powder, baking soda, salt and poppy seeds.
Heat a non-stick skillet over Medium heat with a little vegetable oil or cooking spray. I use my cookie scoop to put the batter in the pan.
Serve with the Blueberry Syrup...these were light, lemony and so delicious. I'll be making them again this week for sure! I made a total of 10 pancakes and froze extra pancakes in a ziploc between waxed paper.