Makes about 10 four to five inch pancakes

Lemon Poppyseed Pancakes

Dry ingredients:

  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/3 cup sugar
  • zest of one lemon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup poppy seeds

Wet ingredients:

  • 1 cup milk
  • 1/3 cup fresh lemon juice
  • 3 T butter, melted
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • butter for cooking
– Whisk together the dry ingredients.
– In a separate bowl, whisk together the wet ingredients.
– Pour the wet mixture into the dry and fold together, just until combined. Don’t over mix!
– Melt butter on a medium-hot griddle. When the butter is no longer foamy, and the griddle is hot, pour pancake batter onto the griddle in 1/4 cup portions. Brown pancakes on both sides. Keep warm in the oven until you’ve finished making the entire batch.
– Serve hot with butter and maple syrup or jam.

See full post at Burp!

Lemon Poppyseed Pancakes from Burp!
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