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Lemon Poppy Seed Pancakes

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“From the Thistle Dew Inn in Sonoma California. Time is an estimate and the batter can be made the night before and stored in the fridge.”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Pancakes: Combine flour, oats, baking powder, baking soda and salt.
  2. Add eggs, sour cream, milk and water; beat just until blended, but still lumpy.
  3. Add lemon zest, lemon oil, poppy seeds and vanilla powder or extract; mix thoroughly.
  4. Let batter stand for 30 minutes (or cover and refrigerate overnight). Add more milk or water, if needed.
  5. Spoon batter onto a hot, buttered griddle or skillet and cook pancakes until browned on both sides. Serve with honey butter.
  6. For the honey butter: Melt butter in a saucepan over low heat. Slowly add honey, stirring constantly, until smooth and opaque. Remove from heat and cool slightly.

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