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Lemon Poppy Seed Pancakes Recipe

   
 

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     Lemon Poppy Seed Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   12

Ingredients
2 c. unbleached all-purpouse flour
1 tsp baking powder
1/2 tsp baking soda
1/3 c sugar
pinch of salt
1/3 c poppy seeds
zest of 4 lemons
2 c buttermilk
2 large eggs, lightly beaten
 
2 T butter, melted

Instructions
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.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
i served these lemon poppy seed pancakes with macerated berries (any mix of berries would work). just add a bit of sugar to the berries and let them sit at room temp while you make the pancakes. another serving option would be raspberry syrup.
keep the pancakes warm on a baking sheet in a 200 degree oven until you are ready to serve.


Originally Submitted
3/29/2012





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