In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt, and poppy seeds. Whisk and set aside.
Melt butter and add lemon zest.
In another large bowl, mix buttermilk and egg. Add to the flour mixture and stir until combined. Add butter and stir. Don’t overmix.
Heat a skillet or griddle over medium-high heat. Add 1 tablespoon of oil and allow it to get hot before dropping the batter with a small ladle into the skillet. Cook until the pancakes are cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter.
Blend lemon juice, sugar, and egg using an electric blender.
Pour to a medium saucepan and bring to a simmer over low heat. Simmer for 3 minutes, stirring constantly. Remove from heat and add butter, mix it well.
Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools.
This recipe yields 20 pancakes if the pancakes are 3.5 inches in diameter.