Lemon Poppy Seed Pancakes
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  1. 1/2 cup Sue BeeĀ® Honey
  2. 1/2 cup butter
  3. 1/2 teaspoon vanilla powder
  4. 1/4 cup poppy seed
  5. 1 teaspoon lemon extract
  6. 2 lemons, zest of
  7. 1 1/2 cups water
  8. 1 1/2 cups milk
  9. 1 cup sour cream
  10. 5 eggs
  11. 1/2 teaspoon salt
  12. 1 teaspoon baking soda
  13. 1/4 cup baking powder
  14. 1 cup quick-cooking oat
  15. 3 cups unbleached all-purpose flour
For the Pancakes
  1. 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 extract, 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.
For the Honey Butter
  1. Melt butter in a saucepan over low heat. Slowly add Sue Bee Honey, stirring constantly, until smooth and opaque.
  2. Remove from heat and cool slightly.
Sue Bee Honey http://www.suebee.com/