Blueberry Pancakes with Lemon and Poppy Seeds

Enjoy these fluffy blueberry pancakes infused with the refreshing flavors of lemon and the crunch of poppy seeds. They make a perfect breakfast or brunch treat

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 1/4 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• Butter or oil for cooking

Instructions:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

In another bowl, beat the egg and then add buttermilk, lemon zest, and poppy seeds

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; its okay if there are a few lumps

Gently fold in the fresh blueberries into the batter

Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Repeat with the remaining batter, adding more butter or oil to the skillet as needed

Serve the blueberry pancakes hot with maple syrup and additional blueberries for garnish, if desired