Lemon Poppyseed Buttermilk Pancakes

Sometimes as I stumble around the internet, I come across recipes that I just leave up in my browser, knowing I'll have to make them soon and not wanting to risk losing the recipe.  This recipe for lemon poppyseed pancakes was one such recipe.  That weekend, I declared to hubby we'd be having them for breakfast, even though I know he dislikes poppyseeds.  Sometimes, a lady's gotta cook what a  lady wants, husband be damned!

mmm fluffy

Lemon Poppyseed Buttermilk Pancakes
(original recipe)

•  2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup raw sugar
• 1/2 tsp. salt
• 1/3 cup poppy seeds
• zest of 4 lemons
• 2 1/4 cups buttermilk
• 2 large eggs, lightly beaten2 tablespoons butter, melted (extra butter for pan and serving, if desired)

 Glaze

• 1 cup sifted confectioners sugar
• 2 Tbsp. fresh squeezed lemon juice

In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine buttermilk, eggs, lemon zest, butter and poppy seeds. Add the wet ingredients to the dry ingredients and mix just until combined. It’s okay if the batter is a little lumpy, just don’t over mix.

Heat skillet to med-high and brush with butter. Test pan by splashing with a few drops of water and if they dance on the skillet, you’re ready! Pour about 1/2 c. (or desired amount) batter, when the pancake begins to bubble and the bottom is golden, flip. Repeat! Stack pancakes on plate and keep in warm oven until ready.

Prepare lemon glaze by combining the confectioners sugar with enough lemon juice to form a thin icing.

Drizzle with glaze and devour!