Lemon Poppyseed Yogurt Pancakes (adapted from Two Peas and Their Pod)
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 tsp baking powder
1 tsp salt
3 Tb sugar
zest from 2 lemons
1/2 cup plain Greek yogurt
1 cup milk
juice from 1 lemon
2 eggs
1 Tb vegetable oil
1 tsp vanilla extract
1 Tb poppy seeds
In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub the zest into the sugar until well combined, then whisk the lemon sugar into the dry ingredients.
In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing until just combined. Stir in the poppy seeds.
Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray or grease with a bit of butter. Pour about 1/4 of a cup of pancake batter per pancake onto the griddle/pan, leaving a few inches between each (they spread a lot!) When the pancakes start to bubble around the edges, flip and cook until slightly golden brown. (they cook fast!) Serve warm with butter, syrup, fresh fruit, or jam, whatever you like!