Lemon Poppyseed Pancakes with Lemon Cream Syrup (adapted slightly from Cooking Classy)
2 cups all-purpose flour
2 1/2 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar
1 Tbsp lemon zest
2 cups buttermilk
2 Tbsp fresh lemon juice
2 large eggs
1 tsp lemon extract
1/2 tsp vanilla extract
3 Tbsp butter, melted
Fresh berries, for serving (optional but highly recommended!)
Lemon Cream Syrup
1/2 cup heavy cream
1/4 cup butter (use salted, or add a pinch of salt with unsalted butter)
1 cup sugar
1/4 cup fresh lemon juice
1/2 tsp baking soda
1 tsp lemon extract
For the syrup:
In a medium saucepan combine heavy cream, butter, sugar and lemon juice. Cook on medium heat, stirring frequently, until mixture comes to a full boil. Allow to boil for 1 without stirring, then remove from heat and stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy, then return to low heat and cook about 30 seconds longer (until the foaming has died down), then remove from heat and stir in lemon extract. Serve warm.
(Syrup can be stored in the refrigerator up to one week and reheated before serving)
For the pancakes:
Whisk flour, baking soda, baking powder, salt, and poppy seeds together in a large bowl. In a separate medium bowl, combine sugar and lemon zest. Rub the zest into the sugar with your fingers. Add extracts, eggs, lemon juice, and buttermilk, and whisk till combined. Slowly drizzle in the melted butter, whisking constantly. Pour buttermilk mixture into dry ingredients and stir until just combined. The batter will be lumpy, do not over-mix! Pour batter onto heated griddle about 1/4 - 1/3 cup at a time. Cook until bottom is golden then flip and cook opposite side until golden. Serve immediately with Lemon Cream Syrup and fresh berries if desired.