Lemon-Poppy Seed Pancakes

Ingredients

• 1 cup honey 
• 0.5  optional: lemon thinly sliced
• 1 cup cream sour
• 0.5 cup milk 
• 1 tablespoon poppy seeds 
• 2 teaspoons lemon zest grated
• 2 teaspoons juice of lemon fresh
• 2  eggs 
• 2 cups frangelico 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated.
2. Remove lemon before serving.
3. Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
4. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
5. Cook until edges are dry. Turn; cook until golden brown.
6. Serve with honey.