Lemon Poppy Seed Pancakes Recipe
This recipe for airy lemon poppy seed pancakes proves that baking with poppy seeds is a very good idea. Be sure to try it!
Servings: 14 pancakes
Ingredients
- 230 grams all purpose flour
- 16 grams baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 tsp fine granulated sugar
- zest of 1 lemon
- 4 tsp poppy seeds
- 2 eggs M
- 300 ml milk
Instructions
- Take a bowl and add the dry ingredients: flour, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds. Mix for a moment with a spatula.
- Add the wet ingredients: eggs and milk. Beat with a whisk (or spatula) until you have a smooth batter. A few lumps are not a problem.
- Melt some butter in the pan and spoon in the batter. I like to use an ice cream scoop. When the top of the pancakes gets a little dry and bubbly, you can flip them. Bake the pancakes on both sides until golden brown.
How to store
Can't finish the pancakes in one sitting? You can store the pancakes wrapped in aluminum foil, plastic wrap or in an airtight container for 2 days. Or freeze them for op to three months.