Lemon Poppyseed Pancakes
- ¼ cup heavy whipping cream
- 2 teaspoons lemon juice
- 3-3/4 cups water
- 4 eggs, beaten
- ½ cup canola oil
- Zest of two lemons
- 2 teaspoons vanilla extract
- 2-2/3 cups flour
- 2 teaspoons poppy seeds
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
In a small bowl stir the heavy whipping cream with the lemon juice until the mixture curdles. Add the water.
In medium-sized bowl combine the eggs, oil, lemon zest, and vanilla extract. Pour in the milk mixture and stir until combined.
In a large bowl combine the remaining ingredients and make a well in the center of the mixture. Stir in the liquid ingredients until combined.
Let the batter rest for ten minutes before cooking the pancakes.
Serve pancakes with macerated strawberries and maple syrup.
