Lemon Poppyseed Pancakes

• 2 cups unbleached ap (all-purpose) flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• pinch of salt
• 1/3 cup poppy seeds
• zest of 4 lemons
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons butter, melted
• butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Best served with raspberry sauce!


Raspberry Sauce:

• Raspberries
• Sugar
• Lemon Juice