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Lemon Poppy Seed Pancakes


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/2 cup butter
  • 1/2 teaspoon vanilla powder
  • 1/4 cup poppy seed
  • 1 teaspoon lemon extract
  • 2 lemons, zest of
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 5 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup baking powder
  • 1 cup quick-cooking oat
  • 3 cups unbleached all-purpose flour

Directions

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 extract, 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 Sue Bee® honey, stirring constantly, until smooth and opaque.
  • Remove from heat and cool slightly.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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