And now, I get some gourmet pancakes to celebrate! Yay!
At the beginning of the summer a friend told me that she had made Joy the Baker's Lemon Poppyseed Pancakes and that they were really good. Thanks to the fact that my mom makes the best lemon poppyseed bread, I already knew that I loved the flavor in bread and would love it in pancakes too. I was all on board to make them myself (ignore the fact that it took me all summer to get to them).
What these pancakes lack in fluffiness, they make up for in flavor and texture — they are sweet, lemon poppy seed-y, lusciously soft, and ultimately delicious (especially with a little bit of Michigan maple syrup drizzled on top – these pancakes get only the best of the best!).
We did try adding blueberries and raspberries to some of them, but these pancakes did not need that. They were already too amazing.
A perfect treat for the first Saturday of the school year!
Lemon Poppy Seed Pancakes
Makes: about 24 small pancakes
Serves: 4
Ingredients:
2 Tbs. granulated sugar
2 Tbs. fresh lemon zest
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk*
2 large eggs
2 tsp. pure vanilla extract
2 Tbs. fresh lemon juice
4 Tbs. unsalted butter, melted
2 Tbs. poppy seeds
butter, shortening, or vegetable oil for frying
maple syrup for serving
Directions:
1. Combine granulated sugar and lemon zest in a small bowl; rub mixture together with your fingers until the sugar is fragrant. Set aside.
2. Whisk flour, baking powder, baking soda, and salt in a large bowl. Mix in lemon sugar. Set aside.
3. In a medium bowl or large measuring cup, whisk buttermilk, eggs, vanilla extract, lemon juice, and melted butter.
4. All at once, pour wet ingredients into dry ingredients. Stir in the poppy seeds until combined. Batter should be slightly lumpy. Let the batter rest for 10 minutes while griddle heats.
5. Over medium heat place a griddle or nonstick sauté pan. Coat surface of pan with a little butter, shortening, or vegetable oil.
6. Dollop batter on hot pan — 2 tablespoons of batter for small pancakes or a 1/4 cup of batter for big pancakes. Cook until golden brown on the bottom and bubbling on the top. Flip and cook until golden brown.
7. To keep pancakes warm while others are cooking, transfer to an oven-proof plate and place in a warm oven (about 150ºF) until all the pancakes are ready
8. Serve with butter and maple syrup.
*If you have no buttermilk on hand, you can make it: put 1 tablespoon + 1 teaspoon of vinegar or lemon juice into a 2-cup measuring cup; top with 2 cups of milk, stir and let stand for 5 minutes.
Recipe from: http://joythebaker.com/2012/09/lemon-poppy-seed-pancakes/
Yuuuuuuuuuuuuum
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