Prepare and preheat your griddle. Whisk together in a large bowl:
      1 cup all-purpose flour
      1/3 cup sugar
      1 1/2 teaspoons baking powder
      1/2 teaspoon baking soda
      1/4 teaspoon salt
Whisk together in another bowl:
      3/4 cup sour cream
      1/3 cup milk
      1/4 cup fresh lemon juice
      3 tablespoons unsalted butter, melted
      1 large egg
      1 1/2 teaspoons vanilla
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Fold in:
      1/2 cup poppy seeds
      Finely grated zest of 2 lemons
The batter will be thick and bubbly—similar to a cake batter. Spoon 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200°F oven while you finish cooking the rest. Serve with:
      Honey
      Sweetened sour cream or crème fraîche