Recipe for cooking lemon poppyseed pancakes

Breakfast Recipes :: Waffles, Pancakes and French Toast

Lemon Poppyseed Pancakes

Posted by MaryEllen29 at recipegoldmine.com 5/9/02 7:53:20 am

2 c. flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sour cream
1 c. whole milk
1/2 c. lemon juice
1 stick (1/4 lb.) melted butter (preferably unsalted)
2 lrg. eggs
1 1/2 tsp. vanilla extract or flavoring
Grated zest of two lemons (see note)
1/3 c. poppy seeds

Over a lrg. bowl, sift together the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the sour cream, whole milk, melted butter, lrg. eggs, vanilla extract or flavoring, lemon zest and poppy seeds until well combined.

Pour wet ingredients over dry, using a whisk to mix, but whisk only long enough to combine ingredients.

Heat a griddle or lrg. frying pan. Add just enough oil to coat the bottom of the pan and pour off any excess. Using a ladle or a pitcher with a spout, pour the batter onto the griddle to form pancakes about 6 in.es in diameter. When bubbles appear in the center of the cakes, turn them over using a long spatula. Let the other side cook a few mins. until lightly browned. Remove cakes as they are cooked onto an ovenproof platter and place platter in a 250 degree F oven to keep warm while cooking the remaining pancakes. Serve with butter and maple syrup.

Makes approximately 6 to 8 pancakes.

NOTE: When grating the lemon zest, be sure to grate only the yellow peel, not the white pith underneath.