Ingredients

1 rounded Tbs white sugar
1 Tbs lemon zest, or more to taste
5 tsp poppy seeds
1 large egg
3 Tbs butter, plus more for the pan
3 Tbs lemon juice
1 cup whole milk
1 1/2 cups all-purpose flour
1 tsp kosher salt
2 tsp baking powder
1/4 tsp baking soda
lemon wedges (optional)

Directions

1. Combine sugar and lemon zest; stir to combine. Let stand about 15 minutes.
2. Whisk flour, salt, baking powder, and baking soda together in a separate bowl. Set aside.
3. Add poppy seeds, egg, and melted butter to the bowl of sugar and whisk thoroughly. Add lemon juice, milk, and flour mixture. Whisk gently just until flour disappears. Let batter rest for 10-15 minutes before using.
4. Heat a nonstick skillet over medium heat, and generously grease with melted butter or vegetable oil.
5. Transfer about 1/3 cup of batter into the pan for each pancake and cook until a few bubbles start to pop through the surface, 3-4 minutes. Flip and cook the second side 3-4 minutes. Serve immediately.

Chef’s Notes:

Pancakes can be topped with whipped cream or a slice of butter. For a stronger lemon flavor, 1/4 teaspoon of lemon extract can be added to the batter. Fresh lemon wedges can also be served alongside.