Foodie Friday: Lemon Poppy Seed Pancakes
- Christine
- Sep 18, 2015
- 2 min read
I absolutely love lemon, particularly lemon desserts. It never occurred to me that lemon could be just as wonderful first thing in the morning. When I found this recipe, I immediately sent it off to my boyfriend to get his opinion. He also loves lemon, so he of course asked me if I could make them for him. These became another one of the foods I prepared for Labor Day weekend. While he slept in, I got up and made these tasty little pancakes, using a few college-kid short cuts, that is.
So here is where you can find the original recipe for these amazing pancakes!
http://theviewfromgreatisland.com/day-7-of-all-citrus-week-lemon-poppy-seed-pancakes/
To make these bad boys:
WHAT YOU WILL NEED
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
zest of two lemons
1/4 cup fresh lemon juice (about 2 lemons)
3 Tbsp butter, melted
1 egg
1 1/2 tsp vanilla extract
1/3 cup poppy seeds
INSTRUCTIONS
1Whisk together the dry ingredients.
2In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
3Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.
4Cook on a lightly greased griddle until lightly golden on both sides.
Serve hot with maple syrup.
My Tips and Tricks:
If you’re on a budget (or cringing at the current price of eggs), I skipped out on using 90% of these ingredients, substituting them with a box of Hungry Jack buttermilk pancake mix. To do this, I just cut back on the amount of water recommended by ¼ cup, since that’s how much lemon juice is needed.
Since I went the college kid route, my ingredient list looked something like this: 2 lemons, poppy seeds, pancake mix, vanilla. Much, much simpler.
Make all the pancakes at once, and keep them warm in the oven. I set my over to 225 to keep the pancakes warm!
Instead of maple syrup, I prepared a powdered sugar and vanilla almond milk glaze. It really complimented the lemon flavor!
My review:
Jake and I loved these pancakes. He was in pancake heaven. Served with the glaze and a piping cup of coffee, this breakfast definitely delivered. The lemon taste was bold, yet subtle, and the poppy seeds added a nice crunch. By eliminating most of the ingredients, I was able to keep these pancakes simple and in my budget, yet tasting great. Although I will need to buy a zester/grater for the future, I am super happy with how these pancakes turned out and will make them again!
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