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.

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

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