I could eat the same thing for breakfast day in and day out, but my kids like for me to mix things up. Sometimes I grumble a bit about this, but I hunt around and find a new recipe or make something up and then, I confess, I enjoy it, too. A lot.

This is an easy variation on buttermilk pancakes. It has a great texture/taste, sort of like crepes even though the size and thickness are definitely pancake-y. They are good absolutely plain, or with a little butter, but no one will judge you if you slather on some fresh berry jam or maple syrup.

Lemon Poppyseed Buttermilk Pancakes

Makes a bunch

2 cups flour (I used half whole wheat, half all-purpose)

1 tsp baking powder

1/2 tsp baking soda

pinch salt

1/4 cup poppyseeds

2 eggs

zest of 1 or 2 lemons, depending on how much lemon you like

2 1/3 cups buttermilk

2 T melted butter or light olive oil

Combine all dry ingredients (flour to poppyseeds). In a separate bowl, blend the eggs, zest, buttermilk, and butter or oil. Add the milk mixture to the flour mixture and stir until just combined.

Heat a fry pan, griddle, skillet, whatever you pancake in over medium heat and lightly oil the pan. Scoop the batter the size you want onto the pan when it is hot enough to sizzle politely but not aggressively. Flip when the bottom of the pancake is nicely golden brown and continue to cook the other side until it is a similar lovely pancake color.

Serve immediately.

–Daisy