In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine. If a few lumps remain, that’s no problem. Let the batter rest for 10 minutes while the griddle heats.
* Mascarpone Meringue Cake ~ As a cake layer in this dessert, you get 3 layers of this amazing taste and texture, sandwiching the fluffiest, creamiest, and most flavourful mascarpone/whipped cream/Creme de Cacao filling, and then, oh, and then, layers of rich, dark, truffle-textured chocolate ganache swirled in between it all.
pink swirl meringues with pomegranate syrup | Drizzle & Dip