Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

These pancakes are heaven. If you love lemon anything, you’ll just melt into a cloud when you eat these. They are a little trickier than your usual pancake, though, so listen up!

The batter for this pancake recipe seemed like it had shots of air in it. It was super light and bubbly. Maybe this was my fault for stirring too much or adding too much milk, but it made flipping them slightly more difficult. It doesn’t help that I’m a lousy pancake flipper to begin with, but after about my fifth pancake I got the hang of it, but more on that later.

If you’re willing to put a smidge more effort into a fantastic meal, than you are worthy of this recipe.

Here’s what you’ll need:

1 cup milk

1/3 cup poppy seeds

1 egg

2 lemons, zest of and ¼ cup fresh lemon juice

¾ cup white flour

¼ cup wheat flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1/3 cup sugar

1 ½ tsp vanilla extract

3 TBS butter or margarine

It’s pretty straight forward from here. Combine your wet ingredients in a medium bowl: milk, egg, vanilla, melted butter, lemon juice and zest. Unfortunately I didn’t realize at the time my life would have been a lot easier if I would have squeezed the lemons over a strainer to avoid the seeds dropping in. So, I’m telling you now, use a strainer. It will spare you the fishing expedition later.

Next, mix all your dry ingredients in a large bowl: both flours, baking soda and powder, salt, sugar and your poppy seeds. Pour the bowl of wet ingredients into the dry and stir for about 1-2 minutes. Everything should combine pretty quickly leaving you with a frothy batter.

I used my ¼ measuring cup to pour the batter on the hot pan, which I lightly greased with PAM. For one pancake I did two of the ¼ cups. I wanted a slightly larger pancake that would take up the whole plate, because why not?

The trick here is to be very careful flipping them. My first few pancakes got a little burnt because the batter is quite a bit thinner than usual. What worked best for me was to slowly edge the spatula under the circumference of the pancake. Then, edge it in halfway like you’re going to flip the pancake, but in your other hand, use a second spatula or a fork to assist in the flipping. And because the batter is thinner, you’ll need less cooking time on each side as well. If you keep these things in mind, you’ll have the most incredible lemon poppy seed pancakes in no time.

Recipe adapted from the view from great island.

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