Tuesday, April 24, 2012
Lemon Poppyseed Pancakes
True confessions: I am not a huge fan of pancakes. Given the choice, I would rather have waffles, french toast or crepes. However, that just applies to "plain" pancakes - I really like pancakes with blueberries, or bananas, and be still my heart, now I can have this lemon poppyseed variety.
To say that these are good would be the understatement of the year. Need to liven up your breakfast rotation? Give these delicious lemon poppyseed pancakes a whirl - topped with strawberries, these are a delicious way to start the day!
Start by combining the wet ingredients in a large measuring cup or batter bowl. I like to do this for two reasons: your wet ingredients get measured out in the same dish that everything is combined - so fewer dishes to wash, and a batter bowl or measuring cup has a nice spout so you can just pour the batter right onto the griddle. Start with the buttermilk (so you can get an accurate measurement), then add the eggs, melted butter, poppyseeds
and lemon zest.
Whisk this all together so it's well combined. Then in a medium bowl, combine the flour, sugar, soda, baking powder and salt. Add it to the wet ingredients
and whisk just until the ingredients are combined. Your goal is NOT a smooth batter -don't overmix! Now heat your pan over medium high heat and brush it with a little bit of butter. (I actually just brush my pastry brush over the top of a stick of butter, then brush that onto the pan.) When the pan is ready (you'll know because if you sprinkle water on it, it will spring up from the pan) pour the batter onto the pan. (For large pancakes, you want about 1/3 cup, I actually just pour to the size I want and don't measure exactly!)
Cook for 2-3 minutes or until the pancakes are deep golden on the underside, and starting to look a little "dry" on the top side.
Then carefully flip over and cook for an additional 2 minutes.
Repeat with the remaining batter, brushing the pan with butter between each batch.
Top with strawberries,
and dig in!
One year ago: Blender Bread
Two years ago: Balsamic Chicken with Spring Vegetables
Three years ago: Frozen Strawberry Pie
Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Made Famous Linkz Party, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Kidz in the Kitchen, Ingredient Spotlight: Citrus.
Lemon Poppyseed Pancakes
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 eggs, lightly beaten
2 Tbsp. butter, melted
Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large measuring cup or batter bowl combine the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the dry ingredients to the batter bowl and stir until they are just combined. (A little lumpy is ok, just don't over mix.)
Heat a skillet, pan, or griddle to medium-hot and brush it with a bit of butter. The pan is ready if a drop of water dropped onto the pan starts to "dance." Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, brushing the pan with butter occasionally. Makes 12 large pancakes.
(If you can't eat them all at once, simply wrap each pancake in plastic wrap and put in a zip top freezer bag. Freeze, and reheat in the toaster oven or microwave.)
Recipe Source: Picky Cook
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