blueberries, flapjacks, lemon, lemon curd, lemonpoppyseed, pancakes, poppyseed
Breads, Buns & Donuts
Lemon and Poppyseed Pancakes
These pancakes are light and fluffy, with lemon and poppy seeds for an extra boost of flavour and texture.
Everyone needs a go-to pancake recipe and this is mine. I often tailor it to suit my preferences and I absolutely love lemons, so decided to make a lemon and poppy seed version.
Nothing beats a warm stack of pancakes, piled high with golden syrup and butter. Here, however, I swapped the conventional for lemon curd and blueberries.
If you prefer a more conventional flavour, I suggest omitting the lemon zest and poppyseeds. Though it is always nice to switch things up a bit.
The recipe
Lemon and Poppyseed Pancakes
adventureswithsugar.com/lemon-and-poppyseed-pancakes/
Method
Method: lemon and poppyseed pancakes
- Sour the milk: Mix the milk and lemon juice together and set aside for five minutes.
- Add the butter and egg: Add the melted butter and egg to the milk mixture.
- Combine the wet and dry ingredients: Place the remaining ingredients into a bowl and slowly add the wet ingredients, being careful not to overmix.
- Rest the batter: Let the batter stand for 45 minutes.
- Cook the pancakes: Set a pan on medium heat and grease the pan with butter, pour a quarter cup of batter into the centre of the pan. Wait until you see little bubbles on the side facing up, then flip and cook for a minute or so more.
- Serve: Finish off as desired, usually with blueberries and lemon curd.
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