Description
Lemon and poppy seeds come together to make the most amazing pancakes. Top with fresh blueberries for the full experience!
Ingredients
- 2 cups All-purpose Flour
- 4 teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Sugar
- 3 Tablespoons Freshly Squeezed Lemon Juice, Strained
- 1-½ cup Whole Milk
- 1 teaspoon Real Vanilla Extract
- 2 whole Eggs (optional)
- 2 Tablespoons Melted Butter
- 2 Tablespoons Poppy Seeds
- Coconut Oil, For Griddle (or Any Light Oil)
- Butter, For Serving
- Fresh Blueberries, For Serving
- Real Maple Syrup, For Serving
Preparation
Combine the flour, baking powder and salt in a mixing bowl.
Combine the lemon zest with the sugar and rub together with your finger until the sugar is wet. Add the sugar to the dry ingredients, stir and set aside.
Combine the lemon juice with the whole milk to make a “faux buttermilk” (don’t be alarmed—it will curdle). Add the vanilla, stir and add to the dry ingredients.
Note: If making this recipe with eggs, add them to the “faux” buttermilk and beat them until combined.
Add the melted butter and the poppy seeds, stir just until combine before pouring a quarter cup of batter onto a hot, well greased griddle or frying pan. (My griddle temperature is set to 350-375ºF.) Once the bubbles pop and no longer fill back in, it’s time to flip. Repeat with the remaining batter until gone.
Keep pancakes warm on a rimmed sheet pan, in the oven on the lowest temperature.
Serve with butter, fresh blueberries and real maple syrup. Yum!
