Beat the eggs, milk and buttermilk together. Combine the flour, sugar, poppy seeds and baking soda, and mix thoroughly into the egg mix. To do this you can beat in a blender or food processor until incorporated.
If you’d rather do it by hand, make a well in the dry ingredients and pour in half the liquid, stirring with a wooden spoon to draw in the flour until it is well combined, before adding the remaining liquid. Finally, stir the melted butter through the batter.
Chill in the fridge for at least 30 minutes, or until ready to use. Heat a decent-sized griddle or non-stick pan over a high heat. If you have a pancake pan, all the better. Depending on the quality of your pan you may or may not need to add a knob of butter — try it without first to test it out.
Spoon a ladleful of pancake batter into the middle of the pan and allow it to form a drop-scone shape. Cook on the first side for three to four minutes, or until the base of the pancake turns golden brown. Flip to cook the second side until a nice golden brown; the pancake should be cooked through at this stage.
You can either serve each pancake when it is ready, or stack them in a just-warm oven until ready to serve.
To Serve: We like to serve these with honey-nut yoghurt and elderberry syrup, but you could serve them with any kind of fruit and yoghurt, crème fraîche or even ice-cream, if that’s the kind of breakfast your morning is calling for.