Ingredients
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3 cups unbleached all-purpose flour
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1 cup quick-cooking oats
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1/4 cup baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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5 eggs, lightly beaten
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1 cup sour cream
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1 1/2 cups milk
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1 teaspoon lemon extract
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1/2 teaspoon vanilla powder or 1/2 teaspoon extract
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2 lemons, zest of
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1 1/2 cups water
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1/4 cup poppy seed
Instructions
- For the Pancakes: Combine flour, oats, baking powder, baking soda and salt.
- Add eggs, sour cream, milk and water; beat just until blended, but still lumpy.
- Add lemon zest, lemon oil, poppy seeds and vanilla powder or extract; mix thoroughly.
- Let batter stand for 30 minutes (or cover and refrigerate overnight). Add more milk or water, if needed.
- 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: Melt butter in a saucepan over low heat. Slowly add honey, stirring constantly, until smooth and opaque. Remove from heat and cool slightly.