Lemon Poppyseed Pancakes with Lemon Cream Syrup

Ingredients

• 2 cups all-purpose flour
• 3 1/2 Tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 Tbsp lemon zest
• 2 cups buttermilk
• 2 Tbsp fresh lemon juice
• 2 large eggs
• 1 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• 3 Tbsp butter, melted
• Diced fresh strawberries, for serving, optional
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tsp lemon extract

Directions

1. For the pancakes, heat an electric griddle to 375 degrees. In a mixing bowl, whisk the flour, poppy seeds, baking powder, baking soda and salt for 30 seconds, then make a hollow in the center and put the bowl aside.
2. In another mixing bowl, rub or whisk the 1/4 cup sugar with the lemon zest, then whisk in the buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter. Add the buttermilk mixture to the center of the dry ingredients and whisk only until the batter is almost mixed; it should still look a little lumpy, so resist the urge to tidy it up.
3. Butter the griddle if it needs it, then ladle on the batter in rounds, using about 1/4 – 1/3 cup for each pancake. Cook until the underside is golden, flip, and cook the second side until golden as well. Serve right away with Lemon Cream Syrup and fresh strawberries if desired.
4. For the syrup, combine the heavy cream, butter, sugar and lemon juice in a medium saucepan. Set it over medium heat and cook, stirring often, until it starts to boil.
5. Once boiling, leave it alone for 1, then take the pan off the heat and stir in the baking soda. Whisk for about 10 seconds, until the syrup turns foamy and frothy, then place it back over low heat and cook for about 30 seconds more, just long enough for the baking soda flavor to mellow. Remove from the heat and stir in the lemon extract. Serve warm.
6. Syrup can be stored in the refrigerator up to one week and reheated before serving.