This, That, and Lemon Poppyseed Pancakes

Peanut butter & jelly.

Strawberries & chocolate.

Salt & pepper.

Coffee & my morning routine.

Target & the vast majority of my credit card bill each month.

Some things in life just go together.

Lemons & poppyseeds?

Yes. Yes, please.

Lemons & poppyseeds & pancakes?

Yes. Yes. Yes, please.


FotoFlexer_PhotoLemon Poppyseed Pancakes
Source: Cook 1.0 Cookbook via  Picky Cook
Printable Recipe

2C AP flour
1 tsp baking powder
1/2tsp baking soda
1/3C sugar
pinch of salt
1/3 poppy seeds
zest of 4 lemons
2C buttermilk (2C milk + 2T lemon juice — sit out on counter for a few minutes until it curdles)
2 eggs, beaten
2T butter, melted and allowed to cool slightly
Extra butter for brushing griddle and serving

Combine flour, baking powder, baking soda, sugar, salt and poppy seeds. In a different bowl, combine zest, buttermilk, eggs, and melted butter. Add the wet ingredients to the dry ingredients. Whisk until just combined.

Heat a skillet or no-stick pan over medium heat. Brush with a small pat of butter. Pour 1/3C of batter into pan. Cook until golden brown, flip and cook until done. Repeat with remaining batter.

Serve with butter, fresh berries, or powdered sugar. Soooo good.


One thought on “This, That, and Lemon Poppyseed Pancakes

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