Lemon Poppyseed Pancakes

My sister's birthday was a couple weeks ago, and she picked lemon poppyseed pancakes for her birthday breakfast. We first had lemon poppyseed pancakes at Kerbey Lane Cafe in Austin and loved them - if you're ever in Austin, I highly recommend stopping there! We decided to start with this recipe for Allrecipes.com, which we modified some. They were really good - if you like citrus, this is definitely a pancake recipe to try.

Ingredients:

• Pancakes
• 1 1/2 cups milk
• 2 tbsp vinegar
• 2 tbsp lemon juice
• 2 eggs
• 4 tsp butter, melted
• 1 tsp vanilla extract
• 2 cups flour
• 4 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp poppy seeds
• 2 tsp lemon zest
• cooking spray
• Lemon Glaze
• 2 cups powdered sugar
• 4 tbsp butter
• juice from 2 lemons
• zest from 2 lemons

Yield: 4 servings

Mix the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined.

Stir the milk, vinegar, and lemon juice together and let stand for 10 minutes.

Whisk in the eggs, butter, and vanilla extract.

Pour the milk mixture into the flour mixture.

Whisk a few times until the batter is mostly free of lumps.

Set the griddle to medium heat (or heat a skillet over medium heat) and spray with cooking spray. Pour 1/4 cup of batter per pancake onto the griddle (or into the skillet) and cook until bubbles appear on the surface, about 2 minutes.

Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

They should be light and fluffy.

To make the glaze, melt the butter and then add the powdered sugar, lemon juice, and lemon zest.

Stir together over low heat until the glaze thickens.

Top the pancakes with the glaze and enjoy!