Lemon Poppy Seed Pancakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These pancakes offer a nice change of pace from the ordinary Ingredients:
1 cup whole wheat flour |
1 cup all purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons poppy seeds |
1 lemon |
2 cups milk |
2 tablespoons honey |
1/4 cup melted unsalted butter |
confectioners sugar for dusting |
warmed real maple syrup for serving |
Directions:
1. Mix the first six dry ingredients together in a large bowl until well blended. Grate the lemon zest and mix into the dry ingredients.
2. Juice the lemon, and mix the juice with the milk in a small bowl.
3. Combine the eggs, honey and butter in a medium bowl. Stir in the milk and lemon liquid mixture.
4. Preheat your griddle or frying pan with a light coating of oil.
5. Add the liquid ingredients to the dry ingredients and stir gently until well blended.
6. Pour a 1/4 cup of batter per pancake onto the heated griddle or frying pan. Turn pancakes when bubbles begin to appear on top and the surface begins to dry a bit and continue cooking until done.
7. Sprinkle with confectioners sugar and serve with butter and warmed maple syrup.
8. Makes about 16 pancakes.
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