Description
These lemon poppy seed pancakes are so fluffy and incredible for breakfast or brunch! The warm lemon honey syrup sends them way over the top.
Ingredients
- FOR THE PANCAKES:
- 2-¼ cups All-purpose Flour
- ¾ cups Granulated Sugar
- 3 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 whole Lemon, Zested
- 1-¼ cup Milk
- 3 whole Lemons, Juiced
- 1 teaspoon Lemon Extract
- 3 whole Eggs, Yolks Separated From Whites
- 1 Tablespoon Poppy Seeds
- FOR THE SYRUP:
- 1 cup Maple Syrup
- 2 Tablespoons Honey
- ½ Lemon Thinly Sliced
Preparation
First, prepare the batter at least 30 minutes ahead of time or up to overnight. Combine flour, sugar, baking powder, salt and lemon zest together in a large bowl and whisk it all together. In another bowl, whisk the milk, lemon juice, lemon extract and egg yolks together until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together until it becomes a thick, smooth batter. Take the egg whites and use a hand mixer or stand mixer to whip them up into stiff peaks. Use a spatula to fold the egg whites and poppy seeds into the rest of the batter. Let it sit in the refrigerator to rest for at least 30 minutes. This lets the gluten in the flour relax.
Once the batter is done resting, heat an electric griddle to 350ºF or heat up a griddle pan on the stove over medium high heat. Grease the griddle with a little butter, then cook the pancakes in batches. They take about 4 minutes per side to become fluffy and golden. While the pancakes cook, combine the maple syrup, honey and lemon slices in a saucepan on the stove. Heat it up over medium heat and let it gently start to bubble, then turn the heat to the lowest setting to keep it warm. Serve the pancakes immediately as you make them with a generous scoop of the syrup and a lemon slice on top! Enjoy!
