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!