My little girl turned 10 years old this past Friday so I surprised her with Lemon Poppy Seed Pancakes. I served it with fresh strawberries and raspberry syrup. They were amazing, this recipe will be one of our family favorites for sure. Like always, I combined two different recipes into one to make and the added a few things to make the "perfect recipe." It was a nice change from the boring, buttermilk pancake recipe!
Lemon Poppy Seed Pancakes
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
3 tsp lemon juice
1 tsp vanilla
pinch of salt
1/4 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)
To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon juice, vanilla, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
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