Sunday, January 16, 2011

Lemon Poppy Seed Pancakes

  • source

  • We love Sunday Morning breakfast at our home.  These pancakes are a delicious variation of lemon poppy seed muffins and have become a favorite Sunday Morning addition, when we're not running late to church...
  • yields 8 pancakes (I doubled it)

  • {What you need}
  • 3/4 cup milk
  • 1 tablespoon vinegar
  • 2 tablespoon lemon juice
  • 1/8 teaspoon lemon extract
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon poppy seeds
  • cooking spray

  • Stir the milk, vinegar, lemon extract, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.

  • In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, and poppy seeds  until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

  • Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Serve with powdered sugar and lemon juice or a fruity syrup.  You could even make a glaze to go with it instead of syrup. Or maple syrup would be great, too.

(Inspired by this recipe)

1 comment:

Logan said...

Hi, Im planning on making these pancakes for dinner tonight, and was just wondering if you think adding a cup of greek yogurt would make them too sour. Ive never done the milk/vinegar thing, but Im gonna give it a go tonite. It just seems like lemon juice, vinegar, and greek yogurt= too much sour, so I hope they turn out delicious!

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