Couldn’t think of a better pancake to start our Saturday.

INGREDIENTS

¾ cup milk

1 tablespoon vinegar

1 tablespoon lemon juice

1 egg

2 tablespoon butter, melted

½ teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon poppy seeds

1 teaspoon lemon zest

DIRECTIONS

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

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.