Lemon Poppy Seed Pancakes

Makes about 12 large pancakes

Ingredients:
2 cups unbleached all-purpose flour 1 tsp baking powder tsp 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 Tbsp butter, melted Butter, to serve (and for pan)

Directions:
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 to the wet to the dry. Stir all the ingredients until they are just combined. Dont worry if the batter is a bit lumpy, you dont want to over mix. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter in to the skillet. Wait until the pancake bottom is a deep golden in colour, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.