Lemon Poppyseed Pancakes

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 cup sugar
1/4 cup poppyseeds
2 eggs
1 3/4 cups buttermilk**
zest of 2 lemons finely chopped
1 tbs lemon juice
1 tsp almond extract
2 ounces butter, melted (unsalted)*

• Combine all dry ingredients and poppyseeds in a large bowl and whisk well to combine
• In a separate bowl whisk eggs, buttermilk, lemon juice and zest, almond extract, melted butter.
• Gently mix wet ingredients into dry. Allow to stand 10 minutes, then proceed with making your pancakes. Ladle batter onto hot buttered griddle. Flip once edges appear dry and bubbles are popping on top!

A few hints:
**No buttermilk? No worries!
You can make your own buttermilk, using your milk of choice (2% or whole are best), removing 2 Tbs. and adding 2 Tbs. fresh lemon juice. Allow to stand overnight (best), or while you gather your other ingredients.
You can also use 1/2 cup plain or vanilla yogurt (Greek is fine), with 1 1/4 cups milk. Whisk together well.
*We love almond and lemon flavors together, but feel free to substitute pure vanilla extract or none at all. The lemon is refreshing on it’s own.
*If you do not have unsalted butter, reduce your salt to 1/4 tsp.