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.
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
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.