Ingredients
- all-purpose flour, bleached1 cup
- sugar2 tsp
- salt1/2 tsp
- baking powder1/2 tsp
- bicarbonate of soda1/4 tsp
- lemon zest, finely grated1 tsp
- poppy seeds1 tsp
- buttermilk3/4 cup
- milk1/4 cup
- egg, large1
- unsalted butter, melted2 tbsp
- vanilla extract1 tsp
- vegetable oil, for brushing griddle
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
Whisk lemon zest and poppy seeds into dry ingredients.
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil.
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
Cook until pancakes are golden brown on remaining side.
Repeat, brushing skillet or griddle with oil.
Serve hot.
