Monday, May 13, 2013

Lemon Poppyseed Pancakes

How do you like your pancakes... Strawberries and lemon creme?

Or blueberries and maple syrup?

Whatever fits your fancy, you HAVE to make these lemon poppyseed pancakes!! HAVE to. Seriously, do it now. Eat them for breakfast. Eat them for lunch. Eat them for dinner. Eat them for a midnight snack. Top them with your favorite fruit, or just roll em up like tortilla and take it to go. Just make them. Really. You won't regret it.


2 C flour
1 t baking powder
1 t baking soda
1/3 C sugar
pinch of salt
3 Tbsp. poppy seeds
zest of 1 lemon
1 tsp. pure lemon extract
1 1/2 to 2 C buttermilk
2 large eggs, lightly beaten
2 T butter, melted


1. Preheat griddle if using an electric griddle to 375 degrees. Whisk together flour, powder, soda, sugar, and salt in a large bowl.

2. In a separate bowl, combine 1 1/2 cups of buttermilk, eggs, butter, lemon zest, lemon extract, and poppy seeds.

3. Add the wet to the dry until it's the right consistency. Add the remaining 1/2 cup buttermilk if needed to thin the batter. Stir all ingredients together until they're just combined.

4. Heat up griddle to medium-high and brush with melted butter. Pour about 1/3 C of batter in skillet at a time and cook until golden brown on both sides.

5. Serve with your desired toppings of choice!

For the lemon creme:

Mix together 1 3/4 cups powdered sugar with 1/4 cup lemon juice, 1 tsp lemon zest, and a pinch of salt until smooth.  Let sit for a few minutes to thicken, if desired.