### TranslatedIngredients: 1 cup All Purpose Flour (Maida),2 teaspoons Sugar,1/2 teaspoon Salt,1/2 teaspoon Baking powder,1/2 teaspoon Baking soda,1 teaspoon Lemon zest,1 teaspoon Poppy seeds - white,3/4 cup Buttermilk,1/4 cup Water,1/2 teaspoon Vanilla Extract,1 tablespoon Lemon juice,1 Whole Egg,2 tablespoons Sunflower Oil,Butter - as needed ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 8 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Eggetarian ### TranslatedInstructions: To begin making Lemon Poppy Seeds Pancakes, first combine the dry ingredients in a mixing bowl. Add the flour, sugar, salt, baking soda, baking powder, lemon zest, poppy seeds and mix well. Set this aside while you prepare the wet ingredients.In another bowl whisk together the egg with buttermilk, lemon juice, vanilla extract, oil and water.Heat a griddle over medium heat and brush generously with butter.Make a well in the centre of the dry ingredients and pour the wet ingredients into it slowly, while stirring to combine. Ensure that there are no lumps.When the griddle is hot enough pour about 1/4 cup of prepared batter in small circles. Do not spread the batter.Allow the pancakes to cook on a medium heat. When they are cooked, the top begins to bubble slightly and the edges get firm. Using a spatula, flip the pancakes over and and cook on the other side for a minute or two.Serve the Lemon Poppy Seeds Pancakes hot top with some fresh fruits and syrup of your choice along with Mulled Apple Juice for breakfast, or as snack box recipe.
