Lemon poppy seed pancakes

Boy these were delicious so I have to share!

3/4 C. milk

1 Tbs. vinegar

1 Tbs. lemon juice

1 egg

2 Tbs. butter, melted

1/2 tsp. vanilla extract

1 C. all-purpose flour

2 Tbs. white sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. poppy seeds

1 tsp. lemon zest

Stir the milk, vinegar and lemon juice together in a small bowl; let stand 10 minutes to curdle.  Whisk in egg, butter and vanilla extract.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest until well combined.  Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

FYI/My 2 cents - This is a thicker pancake batter & cooks up nice & fluffy.  We only had regular maple syrup but I did have fresh blueberries & that was a wonderful addition.  I just love the combo of lemon & blueberries!  So for me I think next time I will use a blueberry preserve or blueberry syrup.  But of course I'd eat them just the same way I did again and again and again!