Breakfast and Brunch Recipes
Lemon Poppyseed Pancakes
Yield: 6 to 8 pancakes
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream
- 1 cup whole milk
- 1/2 cup lemon juice
- 1 stick (1/4 pound) melted butter (preferably unsalted)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Grated zest of two lemons*
- 1/3 cup poppy seeds
Instructions
- Over a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the sour cream, whole milk, melted butter, large eggs, vanilla extract, lemon zest and poppy seeds until well combined.
- Pour wet ingredients over dry, using a whisk to mix, but whisk only long enough to combine ingredients.
- Heat a griddle or large frying pan. Add just enough oil to coat the bottom of the pan and pour off any excess. Using a ladle or a pitcher with a spout, pour the batter onto the griddle to form pancakes about 6 inches in diameter. When bubbles appear in the center of the cakes, turn them over using a long spatula. Let the other side cook a few minutes until lightly browned.
- Remove cakes as they are cooked onto an ovenproof platter and place platter in a 250 degree F oven to keep warm while cooking the remaining pancakes.
- Serve with butter and maple syrup.
Notes
* When grating the lemon zest, be sure to grate only the yellow peel, not the white pith underneath.