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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.”
1hr 5mins

Ingredients Nutrition


  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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