Lemon Poppyseed Pancakes

Adapted from http://www.pickycook.com/breakfastandbrunch/lemonpoppyseedpancakes.aspx/

Makes about 12 large pancakes

2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup sugar

1/3 cup poppy seeds
pinch of salt
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

To make the pancakes combine the flour, sugar, poppy seeds, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, and lemon zest. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. 

Serve with macerated strawberries.