It’s a perfect spring sunday morning by the bay and I’m planning on heading to the beach for the “Annual Car Show”, featuring  a wide variety of vintage cars.  The very thought of the show had me thinking of classics, so I decided on another classic for breakfast my buttermilk pancakes. Much like the enthusiasts who breath new life into these vintage cars, I decided to update my classic recipe with some new ingredients, like lemon juice and zest along with poppy seeds and the results were fantastic. Set the stage for enjoying your next weekend with these delicious pancakes!

From by the bay, wishing you great classic food memories!
Maryann

Lemon Poppyseed Pancakes with Honey Butter
Serves 4-6

Ingredients
11/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 tablespoons fine granulated sugar

1 tablespoons lemon zest
2 cups buttermilk

1 tablespoon fresh lemon juice
2 large eggs, at room temperature, separated keep egg white in separate bowl

Directions
In a medium bowl combine all dry ingredients: flour, baking soda, baking powder, salt and poppy seeds and mix. To this add lemon zest and sugar. To the dry ingredients add the wet ingredients the buttermilk, lemon juice and egg yolks and combine- do not over mix. Batter will be a little lumpy. Take the bowl with egg whites and use an electric mixer, beat egg whites until soft peaks. Fold egg whites with rubber spatula into the batter. Set aside for 20 minutes. Spray a griddle pan with cooking spray and heat.  Spread 1/4 cup of batter for each cake, cook  approximately two minutes on the first side, the pancake will just start to bubble slightly on the outer edges and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with honey butter and maple syrup.

Honey Butter

Ingredients
1 stick unsalted butter, softened
1 tablespoon honey

Directions
To butter add honey and combine well.