Lemon Poppy Seed Pancakes

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• source
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• We love Sunday Morning breakfast at our home.  These pancakes are a delicious variation of lemon poppy seed muffins and have become a favorite Sunday Morning addition, when we're not running late to church...
• yields 8 pancakes (I doubled it)
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• {What you need}
• 3/4 cup milk
• 1 tablespoon vinegar
• 2 tablespoon lemon juice
• 1/8 teaspoon lemon extract
• 1 egg
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon poppy seeds
• cooking spray
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• Stir the milk, vinegar, lemon extract, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
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• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, and poppy seeds  until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
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• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake 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.

Serve with powdered sugar and lemon juice or a fruity syrup.  You could even make a glaze to go with it instead of syrup. Or maple syrup would be great, too.

(Inspired by this recipe)