Lemon Poppy Seed Pancakes

01Method

1. 1

   Combine milk, vinegar, and lemon juice in a bowl and leave for 10 minutes until the mixture curdles. Beat in the egg, melted butter, and vanilla extract.

2. 2

   In a second bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest. Add the wet mixture to the dry ingredients and stir until the batter is mostly smooth.

3. 3

   Warm a skillet over medium heat and coat with cooking spray. Ladle roughly a quarter cup of batter per pancake into the pan. Cook until bubbles form across the surface, about 2 minutes, then flip and cook the other side until golden, about 2 more minutes.