Lemon Poppy Seed Pancakes

Rise and shine! Continue your celebratory 4th of July weekend with some tart, yet sweet treats. These tasty pancakes are made with whole wheat flour and cornmeal, giving them a heartier texture. Sprinkle blueberries and raspberries on top to keep with the red, white and blue spirit!

Lemon Poppy Seed Pancakes

Ingredients:

• 1 3/4 cups buttermilk, divided
• 1 1/4 cups cornmeal
• 2 Tbsp. unsalted butter
• 3/4 cup whole wheat flour
• 2 Tbsp. sugar
• 1 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 2 Tbsp. poppy seeds
• zest and juice from 1 lemon
• cooking spray

Directions

1. In a microwave-safe bowl, whisk 1 1/4 cups of buttermilk and cornmeal together. Cut butter into four chunks, then add to mixture. Cover and microwave for about 15 seconds, until butter is melted. Stir to fully incorporate and then microwave for another minute, until slightly thickened around the edges. Let sit for 5 minutes.
2. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat eggs and remaining 1/2 cup of buttermilk. Whisk into cornmeal mixture, then add to flour mixture and whisk until combined. Stir in poppy seeds, lemon zest and lemon juice. Let sit for 5 to 10 minutes.
3. Evenly coat a large skillet with cooking spray and heat over medium-low. Using a 1/4 cup scoop, pour batter into pan and cook until edges are set and bubbles begin to form on top, about 1 to 2 minutes. Flip and cook until second side is golden brown, about 1 more minute. Repeat with remaining batter and serve warm with syrup or fruit.