Lemon Poppyseed Pancakes with Fresh Blueberries

Bahan-bahan

2 C flour

1 t baking powder

1 t baking soda

1/3 C sugar pinch of salt

1/3 C poppy seeds zest of 4 lemons

2 C buttermilk

2 large eggs, lightly beaten

2 T butter, melted butter, to serve (and for griddle) fresh blueberries

Arahan

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.

2. In another bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.

3. Add the wet to the dry until it's the right consistency (you might not use all wet) Stir all ingredients together until they're just combined.

4. Heat up griddle to medium-hot and brush with melted butter. Pour about 1/3 C of batter in skillet. Wait until pancake bottom is golden and flip with a spatula. Cook other side until golden. Repeat with the rest of the batter.

5. Serve with warm syrup, butter, and fresh blueberries.