Food + Drink
RECIPE: Lemon Poppy Seed Pancakes
While browsing Pintrest a few weeks ago I found what looked to be the most amazing pancakes from Simply Scratch. I LOVE pancakes! I make Sunday mornings a special occasion all the time just by making wonderful pancakes. In fact I think for my next brunch, I’ll probably create an entire pancake bar with toppings or mix-ins. Anywho, Simply Scratch had some great ideas but I had to remix it just a bit, these lemon poppy seed pancakes are extremely light and fluffy. They were so fluffy and light when I was making them I didn’t even think they were done. The ratio of lemon zest and juice give them just enough flavor and paired with a fruit syrup takes them over the edge. I hope you give them a try. When I set out to make these pancakes, I didn’t realize I was out of milk, so I decided to substitute whipping cream for milk this go around and discovered something cool. This recipe does double duty because I was able to turn the extra batter into mini-muffins.
Lemon Poppy Seed Pancakes/Muffins
2 Cups Flour
½ tsp salt
2 eggs
4 tsp baking powder
2 Tbsp Sugar
2 Tbsp lemon zest
2 cups whipping cream
3 Tbsp lemon juice
1 tsp vanilla paste/ extract
2 Tbsp poppy seeds
2 Tbsp canola oil for griddle or pan
Top with:
Fruit syrup
Macerated strawberries
Maple syrup
Directions:
Mix all dry ingredients in a medium sized bowl, zest lemon with dry ingredients
Mix whipping cream and lemon juice together and allow to rest for about 3 minutes. The lemon juice and whipping cream will create a butter milk affect. After the resting period mix in the vanilla paste/ extract and eggs.
Combine the wet and dry ingredients in increments until everything is mixed well. You will notice the batter is pretty thick. This is what makes it perfect for muffins or pancakes.
Heat oil on griddle or in pan and spoon ¼ cup of batter and cook as usual. There should be small holes all over the pancake before flipping.
To make the muffins, just fill muffin pan as usual and bake until light golden brown and just a little golden around the edges. Since the batter doesn’t use much sugar, create a glaze to top them. Why re-invent the wheel on this one; Martha has created a great glaze recipe right here. My only suggestion would be to scale the glaze recipe down to meet your needs and be sure to have more dry than wet.
