It is a sunny happy day! One of my girlfriend’s, whom I have known my whole life, is marrying her best friend today in a wooded paradise. I am so grateful I can share this day with her.
Because of this happy day, I wanted to share a yummy and happy breakfast/brunch recipe that I think you will all love. The Picky Cook is who to thank for this recipe. It brings up happy memories from my childhood. Boy, did I love poppy seed muffins. I never considered the heaven of this lemon, poppy seed mix in a delicious pancake. I recommend strawberry syrup for this delight, if you have the time. If not, the sliced fresh strawberries will still be delicious.
Lemon Poppy Seed Pancake
2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)
To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Pour on skillet and cook until bottom is golden brown and flip.
The pics you posted on Instagram are gorgeous. Many years to your friend. I’m not too keen on poppy seeds but I’d love to try these.
No lemon juice needed?
You could always add some lemon juice if you wanted to. A tablespoon shouldn’t change the consistency too much.
These look so good! I’m going to cook these for my Mom next Sunday morning for Mother’s Day! The recipe seems so simple. Can’t wait to try it out! Thank you!