Saturday, February 18, 2012

Lemon Poppyseed Pancakes

Last week I started my final semester of college before I go to culinary school. Having a routine and schedule has been nice, and has left me more time to cook, which has been a treat. I decided to make pancakes for breakfast one morning. I picked on this recipe for two reasons; I love lemons and I love poppyseeds. These turned out better that I could have expected. They are perfectly fluffy and light, with the perfect sweetness. I would suggest topping them off with fresh fruit and a bit of hot syrup (nothing ruins pancakes like COLD syrup...ugh). I used blueberries, and it was delectable.

// 2 C flour
// 1 t baking powder
// 1/2 t baking soda
// 1/3 C sugar
// pinch of salt
// 1/3 C poppy seeds
//zest of 4 lemons
// 2 C buttermilk
// 2 large eggs
// 2 T butter --- melted


I. Mix dry ingredients together.
II. In separate bowl, whisk together buttermilk, eggs, and butter. Add poppy seeds and zest.
III. Pour buttermilk mixture into flour mixture. Stir just until combined --- don't overmix!!
IV. Heat skillet over medium heat. Brush with butter. pour 1/3 C scoops of batter into the center of the skillet.
V. Place pancakes that are done on a baking sheet and place in oven heated to 'warm' until you have used up all the batter.
Vi. Remove pancakes from over and serve.

         :: Poppy seeds go rancid quickly, so store them in your freezer.
         :: Heat store bought syrup for about 30 seconds in the microwave and pour over warm pancakes immediately before serving.

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