Description
Soft, fluffy pancakes with bright lemon and a gentle pop from 50g poppy seeds. They’re lightly sweet, a little zesty, and honestly hard to stop stacking.
Ingredients
Scale
- 2 cups flour
- 2 tsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 2 eggs
- 3 tbsp melted butter, slightly cooled
- 1 tsp lemon juice or lemon extract
- 5 1/2 tbsp - 50g poppy seeds
- 1 1/4 to 1 1/2 cups milk, as needed for a pourable batter
- Extra butter or oil for the pan
Instructions
- In a large bowl, whisk together 2 cups flour, 2 tsp baking powder, 1/3 cup sugar, and 1/2 tsp salt, 2 eggs, 3 tbsp melted butter, 1 tsp lemon juice or lemon extract, 50g poppy seeds, and 1 1/4 to 1 1/2 cups milk. Whisk until smooth.
- If the batter feels too thick, add a splash more milk, 1 tbsp at a time, until it’s thick but pourable.
- Heat a non stick pan or griddle over medium heat. Lightly grease with butter or oil.
- Once the pan is hot but not smoking, scoop batter onto the pan.
- Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook another 1 to 2 minutes until golden and cooked through.
- Keep cooked pancakes warm in a low oven while you finish the rest.
- Stack, drizzle with syrup, add a little extra butter if you’re feeling it, and enjoy every bite.
Notes
Created, prepared, tried, and tested Rochelle
Nutrition
- Serving Size: 1
- Calories: 167
- Sugar: 7.1 g
- Sodium: 122.9 mg
- Fat: 5.6 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 1.4 g
- Protein: 4.8 g
- Cholesterol: 39.1 mg
