Ingredients
1 3/4 c. flour (I used 1 c. Bob's Red Mill gluten free all-purpose flour and 3/4 c. almond flour)
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 large eggs
1 c. buttermilk
1/4 c. melted butter
1 T. poppyseeds
1 t. vanilla
Zest of one lemon
Juice of one lemon
Directions
Sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Whisk in the poppy seeds and lemon zest.
In a separate bowl crack and whisk eggs, then add buttermilk, lemon juice, and vanilla. Beat until the eggs are fully mixed in.
Mix wet and dry ingredients. Once fully combined stir in melted butter and whisk until fully incorporated.
Cook on hot skillet that has been brushed with butter.
*This recipe doubled fed our family perfectly. Our favorite topping for these was raspberry jam.
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