Friday, January 21, 2011

Lemon Poppy Seed Pancakes

If you are looking for something special to make for breakfast this weekend give these wonderful lemon poppy seed pancakes a try.

They are so light and fluffy! The lemon and poppy seed naturally complement each other and give these a fresh, bright taste. I put some fresh strawberries and a bit of a good quality maple syrup on good!!

The best little sous chef around!


Even Miss Picky liked these :)


3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray


Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Nutritional Information:
Recipe makes 8 pancakes
Amount Per Serving: Calories: 237 | Total Fat: 8.5g | Cholesterol: 72mg

Source: All Recipes