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Lemon Poppy Seed Pancakes

lemon poppy seed pancakes

There is no time like… NOW!

(Now would be an excellent time to stop making excuses for why you don’t eat more pancakes.)

lemon poppy seed pancakes

If these pancakes can’t be a part of your most immediate NOW, I’d really love for them to be a part of your most immediate weekend.

They’re indulgent.  They’re best made in the late morning in your house-slippers.  Allow the stars to align.

lemon poppy seed pancakes

Lemon zest and a bit of sugar are key ingredients in this recipe.

I love to rub the zest into the granulated sugar.  The essential oils from the zest are released and spread throughout the batter.  Fragrance and flavor!

lemon poppy seed pancakes

Poppy seeds provide a most alluring crunch and subtle earthy flavor.  The lemon and poppy seed combination is my favorite muffin reborn in pancake form.

This recipe makes a hefty amount of pancake batter.  Pancake breakfast for four?  If not… this batter freezes well.  Simply defrost batter in the refrigerator overnight for super fast pancake breakfast.  I love this kind of recipe.

lemon poppy seed pancakes

The crisp edges of pancakes just slay me.  It’s my version of romance.

lemon poppy seed pancakes

Lemon Poppy Seed Pancakes are bright and poppy (no pun intended?).  The batter is not very sweet at all, making them the perfect vehicle for pure maple syrup.  The pancakes are made with buttermilk, giving the pancakes their fluffy texture and alluring tang.  If you can’t easily get a hold of buttermilk, I’ve got all sorts of substitutes.

I want NOW to feel special and really all it takes is a big stack of pancakes.  Real.

Lemon Poppy Seed Pancakes

makes a lot of pancakes.  enough for four.  about 24 small pancakes

Print this Recipe!

2 tablespoons granulated sugar

2 tablespoons fresh lemon zest

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 large eggs

2 teaspoons pure vanilla extract

2 tablespoons fresh lemon juice

4 tablespoons unsalted butter, melted

2 tablespoons poppy seeds

butter, shortening, or vegetable oil for frying

maple syrup for serving

In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.

In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.

Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with

butter and warm maple syrup.  

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