Lemon Poppy Seed Pancakes
Everyone knows that the very best muffins are lemon poppy seed muffins. They might be our favorite type of scone, too. And now lemon poppy seed
Lemon Poppy Seed Pancakes
Prep: 10 Mins | Total: 25 Mins
Serves: about 10 pancakes
Difficulty: Easy
Ingredients
1 Cup Buttermilk
1 Egg
2 Tablespoons Unsalted Butter, melted
1 teaspoon Vanilla Extract
1 Tablespoon Lemon Zest (Zest of 1-2 Lemons)
3 Tablespoons Lemon Juice (Juice of 1-2 lemons)
2 Tablespoons Poppyseeds
1/2 Cup Whole Wheat Flour (Can substitute with more AP flour or other flour)
1/2 Cup All-purpose flour
2 Tablespoons Granulated Sugar
1 Teaspoons Baking powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 Tablespoons Vegetable Oil (for greasing the griddle -- can substitute butter, other oils, or cooking spray)
Directions
Heat a large pan or griddle over medium heat. Preheat the oven to 200°F/95°C.
In a large bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, lemon zest, lemon juice, and poppy seeds.
Place a large sifter or fine mesh sieve over the bowl and add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Sift the dry ingredients over the wet ingredients, and mix until they're just combined.
Spoon about ¼ cup of pancake batter onto your greased and heated griddle, and cook the pancakes until they're golden brown on each side, about 2-3 minutes per side. Keep the finished pancakes warm in the oven on a baking sheet loosely covered with foil while you finish cooking the remaining batter.
Chef Tips
If after mixing the batter it's still a little too thick, add 1-2 tablespoons of buttermilk, lemon juice, or a combination of the two.
