Poppyseed Buttermilk Pancakes

These are my version of one of my new found favourite snacks, an Irish pancake. They are gently flavoured with golden syrup and poppyseeds and are made in the traditional manner, with buttermilk.

The pancake is light textured and slightly spongey, although could perhaps be lightened further with a little more bicarbonate of soda. The slight crunch from the poppyseeds is a great contrast to the softness and gives a subtle flavour. The buttermilk attributes a creaminess that makes them very moreish and absolutely wonderful. I also managed to have more success with my skillet than last time and didn't burn them, although they did cook faster than I expected. I think I might need to turn the heat down even more!