Lemon Poppy Seed Pancakes
So, here it is, instead of lemon poppy seed muffins, I’ve made lemon poppy seed pancakes, topped with blueberry syrup. These pancakes provide a sweet, bright and tasty breakfast, sure to make everyone’s morning a happy one.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 Large Pancakes
8 ounces flour (about 1 ¾ cups)
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea or kosher salt
1 tablespoon poppy seeds
Zest from 1-2 lemons (depending on how lemony you want the muffins)
12 ounces of buttermilk
2 large eggs
¼ cup vegetable oil
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 teaspoon lemon extract
Preheat the oven to the lowest setting and place a baking sheet or small pan in the oven to warm.
In a large bowl place 8 ounces flour, 3 tablespoons granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon fine sea salt, 1 tablespoon poppy seeds, the zest from 1-2 lemons and whisk together until combined.
Whisk together the 2 eggs in a small bowl.
In another large bowl mix together the ¼ cup vegetable oil, 12 ounces buttermilk, ½ teaspoon vanilla extract, 1 teaspoon lemon extract, 1 tablespoon lemon juice, and the 2 whisked eggs.
Add the flour mixture to the wet mixture in 3 parts. Mixing just until combined.
Heat a medium skillet over medium heat. Lightly grease with cooking spray or a bit of butter. Add about a quarter of the batter to the skillet, and cook for a few minutes until bubbles form all over in the batter. Gently loosen the pancake from the skillet and flip over. Cook for another 3-4 minutes until cooked through and easy to lift up. Transfer the pancake to the warm oven to keep warm while you cook the remaining pancakes. You should have enough batter to make 3 more pancakes.
Serve hot with fresh blueberry sauce.