• Lemon Poppy Seed Pancakes

    by  • May 30, 2010 • Breakfast, Desserts, Pancakes, Recipes • 6 Comments

    Lemon Poppyseed Pancakes with freshly sliced pears.

    Lemon Poppyseed Pancakes with freshly sliced pears.

    I once bragged about making an Almond Poppy Seed Cake. Someone responded it was a novel idea, because lemons and poppy seeds are an overuse combination of flavors. Does everyone automatically pair poppy seeds with lemons? The flavors might be boring to some people, but adding them to a familiar recipe, such as pancakes, is a scrumptious twist. I can’t help to notice how bright it taste especially when its paired with warm maple syrup and caramelize apples. The flavors are unimaginative, but it makes an old recipe taste new again.

    Ingredients
    2 cups flour
    1 tbsp. baking powder
    1/2 tsp. salt
    1 tbsp. sugar
    1/4 cup poppy seeds
    The zest and juice of one lemon
    1 egg, lightly beaten
    1-1/2 to 2 cups milk
    2 tbsp. melted and cool butter (optional)
    Butter or Peanut oil for the skillet

    Directions
    1. Preheat oil or butter in a large skillet over medium-low heat. Preheat oven to 200°F. If using pure maple syrup packaged in a glass, remove the lid and place on top of the oven/stove to warm (fresh maple syrup needs to be refrigerated after opening).

    2. In a large bowl, mix all the dry ingredients together. Stir in the egg, milk and butter. If thick pancakes are desired, use less milk. Add more if thinner ones are preferred. Always leave a few lumps in the batter, for the pancakes will cook fluffier.

    3. Making sure the skillet is hot, pour a little of the batter into the skillet. Depending on the size, start with a 1 tablespoon for a smaller pancake or 1/4 cup for a larger size. Cook until bubbles foam at the surface of the batter or until the underside is golden brown. Flip the pancakes over to cook on the other side. When both sides are fully cooked, remove from the skillet. Place on a plate in a warm oven. Continue cooking the rest of the batter.

    4. Serve pancakes with warm maple syrup. Also, unsweetened Mint tea contrast nicely with the flavors.

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    6 Responses to Lemon Poppy Seed Pancakes

    1. Amber
      June 7, 2010 at 7:17 pm

      I remember when you made these lemon poppyseed pancakes for me when I visited ur home. I was 7 months pregnant. The cakes were soooo delicious. I wanted to ask for more, but I remember that you only made a small batter. Iwanted seconds, but I didnt want to inconvenience you so I just sat silently after I shoved my plate down and then watched as u ate your pancakes wishing you might offer me the last half of yours. :)

    2. June 2, 2010 at 11:01 pm

      Sanura, This recipe does sound scrumptious! Lemon and poppyseed paired together in my opinion are perfect! I like to make Lemon Poppy seed muffins with a slivered almond topping.

    3. June 2, 2010 at 6:48 pm

      Goodness, this is a great recipe.. love the lemon pancake part. With syrup… ooh la la!!! The photo is also very inviting if I may say… sounds like a good weekend dish.
      .-= deana@lostpastremembered´s last blog ..Divine M’semmen with Goat Cheese, Harissa Honey and Olives =-.

    4. June 1, 2010 at 2:08 am

      @sweetlife A great idea, I will try toasting the poppy seeds before using them.
      @Belinda Thank you for not considering this a boring combination of flavors.

    5. May 31, 2010 at 7:32 pm

      I love these, I love the slight crunch from the poppy seeds, I toast my poppy seeds and they get a nice nutty taste, great pic..now I’m craving these..

      sweetlife

    6. May 30, 2010 at 12:38 am

      It’s not boring at all!

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