Bread/Lemon Poppy Pancakes
| A: | 3/4C milk |
| 1T vinegar | |
| 1T lemon juice | |
| B: | 1C flour |
| 1 egg | |
| 2T butter, melted | |
| 2T sugar | |
| 1/2t vanilla | |
| 1/2t salt | |
| 1t baking powder | |
| 2t poppy seeds | |
| 1t lemon zest | |
| C: | 1C confectioner sugar |
| 1/2t salt | |
| 2T lemon juice, more or less | |
| 1. | Mix (A) in bowl and let stand 10 minutes. |
| 2. | Combine (B) in second bowl, add (A) and whisk until fully incorporated. |
| 3. | Cook cakes in skillet, flipping once when bubbles appear. |
| 4. | Whisk (C) to make glaze, adding enough juice so the glaze runs but is not watery. Serve cakes with glaze drizzled on top. |
Servings: 4