Lemon Poppy Seed Pancakes |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 10 |
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From the Thistle Dew Inn in Sonoma California. Time is an estimate and the batter can be made the night before and stored in the fridge. Ingredients:
3 cups unbleached all-purpose flour |
1 cup quick-cooking oats |
1/4 cup baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
5 eggs, lightly beaten |
1 cup sour cream |
1 1/2 cups milk |
1 1/2 cups water |
2 lemons, zest of |
1 teaspoon lemon extract |
1/4 cup poppy seed |
1/2 teaspoon vanilla powder or 1/2 teaspoon extract |
1/2 cup butter |
1/2 cup honey |
Directions:
1. For the Pancakes: Combine flour, oats, baking powder, baking soda and salt.
2. Add eggs, sour cream, milk and water; beat just until blended, but still lumpy.
3. Add lemon zest, lemon oil, poppy seeds and vanilla powder or extract; mix thoroughly.
4. Let batter stand for 30 minutes (or cover and refrigerate overnight). Add more milk or water, if needed.
5. Spoon batter onto a hot, buttered griddle or skillet and cook pancakes until browned on both sides. Serve with honey butter.
6. For the honey butter: Melt butter in a saucepan over low heat. Slowly add honey, stirring constantly, until smooth and opaque. Remove from heat and cool slightly.
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