Poppy Seed Pancakes

Crunching, aromatic Pancakes with many poppy seeds, buttermilk, lemon juice and zest and the pancakes are ready to enjoy breakfast on Sunday along with milk, tea, juice.
Strong, intense and no way flat tastes, even if they involve simple pancakes!
Try them!

work: 30′

time: 30′

easy:

Ingredients (16 pancakes) 150 gr (5.3 oz) flour 3 tbsp sugar 2 tsp baking powder ½ tsp soda ¼ tsp salt 1 egg 240 gr (8.5 oz) butter milk 1 lemon, juice and zest 3 tbsp melted butter 2 tbsp poppy seeds butter for the pan, or light oil	In the flour add the baking powder, baking soda and salt. Sieve the mixture into medium size bowl.	Open a well in the flour and add the remaining ingredients.
Mix with a whisk until you have a homogenous mixture. If you want it thinner add a little milk.	In a skillet or special Pancake plate put a bit of butter and let it warm over medium-low heat.	With a deep scoop get a little mix from the bowl and pour in the hot surface of the skillet.
When it starts to dry the up side it is ready to turn to cook and the other side.	Turn, when getting the golden-red color underside.	We collect all the Pancakes on a plate to keep warm. The best would be to put a little release paper between them. Keeps moisture.

Pancakes are eaten warm with honey, maple syrup, jam, liquid chocolate or whatever else you like.

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