Over a large bowl, sift together the flour, sugar, baking powder, baking soda
In another bowl, whisk together the sour cream, whole milk, melted butter, large
eggs, vanilla extract, lemon zest and poppy seeds until well combined.
Pour wet ingredients over dry, using a whisk to mix, but whisk only long enough
to combine ingredients.
Heat a griddle or large frying pan. Add just enough oil to coat the bottom of
the pan and pour off any excess. Using a ladle or a pitcher with a spout, pour the
batter onto the griddle to form pancakes about 6 inches in diameter. When bubbles
appear in the center of the cakes, turn them over using a long spatula. Let the
other side cook a few minutes until lightly browned.
Remove cakes as they are cooked onto an ovenproof platter and place platter in
a 250 degree F oven to keep warm while cooking the remaining pancakes.
Serve with butter and maple syrup.
Yield: 6 to 8 pancakes
* When grating the lemon zest, be sure to grate only the yellow peel, not
the white pith underneath.