Lemon Poppyseed Pancakes
When I was a little girl, my dad used to make my brothers and I the neatest pancakes on our birthdays. He would carefully spoon the batter on the griddle to form the number we were turning that year. It was pretty cute and he got quite good at it over the years! Pancakes always make me think of my dad. Saturday morning pancakes were always his thing – he had his technique and there was no way he was going let us ruin a perfectly good batch of pancakes. I remember he would let me nibble on the drips that would cook into what I called my “mini-pancakes”. To this day, I get such a kick out of eating those cooked-up drips.
The pancakes I’m sharing with you today are perfect for your next brunch with friends. I combined two breakfast favorites – lemon poppy seed baked goods and pancakes – into one extraordinary dish. They couldn’t be simpler and yet they look so elegant and beautiful. I just had mine with maple syrup, but I think they would be delicious if topped with fresh strawberries or blueberries.
You may think it is a waste of time to make pancake batter from scratch when it is so much easier just to use the boxed mix, but I promise these pancakes will be worth the few extra minutes of work! They are fragrant, fresh, and lovely to look at : )
Lemon Poppyseed Pancakes
makes 10-12 pancakes
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 tsp lemon zest
- 1 cup milk
- 2 Tbsp melted butter
- 1 egg, slightly beaten
- 1 Tbsp oil
- 2 Tbsp poppyseeds
- 2 Tbsp lemon juice
- In a large mixing bowl combine the flour, baking powder, and salt. Set aside
- In a smaller bowl combine the sugar and lemon zest. Using the back of a spoon, crush the zest into the sugar until the sugar turns a soft yellow. This technique really brings out the flavor of the lemons.
- Add the sugar mixture to the dry ingredients and mix well.
- To this mixture add the milk, melted butter, egg, lemon juice, oil. Mix well or until all the chunks of flour have disappeared.
- Finally add the poppy seeds and stir.
- Heat a cast-iron skillet or a griddle to medium high heat. To know if your skillet is hot enough, simple sprinkle a few droplets of water on the surface – if they sizzle and evaporate quickly, you know that you have reached the optimum temperature.
- Spoon ¼ cup batter on the skillet or griddle for each pancake. When the pancake edges pull up slightly from the hot surface and bubbles appear on the batter’s surface, you know your pancake is ready to flip. Finish cooking the other side until golden brown. Repeat this process until all the batter is gone.
- Transfer warm pancakes to a plate and cover with a cloth or kitchen towel until ready to serve.