This simple batter is made with whole wheat flour and no artificial sugar to form the base for these beautiful Meyer lemon poppyseed pancakes. Light and sweet with just the right bit of crunch.
2cupswhole wheat flour or spelt flour we love Bob's Red Mill
1 1/2tablespoonspoppy seeds
2teaspoonsbaking powder
1/2teaspoonbaking soda we use Clabber Girl
1/2teaspoonsalt
2tablespoonshoney
2tablespoonsbutter
2eggs whisked
1 1/4cupsbuttermilk
3/4cupmilk
3tablespoonsfresh lemon juice
1tablespoonlemon zest chopped finely
butter
maple syrup or vanilla syrup
Instructions
1. Preheat griddle. 2. Combine dry ingredients and whisk together to incorporate leavening evenly. 3. Melt butter and honey together, stirring until honey is fully combined. 4. Combine wet ingredients (including zest) and combine with dry ingredients. 5. Immediately begin cooking on a hot griddle until browned on both sides.