Lemon and Poppy Seed Pancakes

Place dry ingredients and zest in a large bowl.
Combine liquid ingredients, in a jug, and gradually add to dry ingredients.
Lightly grease a frypan with margarine and heat over medium heat.
Drop ¼ cupfuls of batter into pan and cook until bubbles appear, then turn over and cook until golden on the other side. Serve sprinkled with sugar and lemon juice. Makes 10. Serves 5.

These pancakes can also be made with gluten-free flour to make this recipe gluten free.
Lime juice and zest also work well in this recipes as a substitute for lemon.

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