Lemon Poppy Seed Pancakes

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Lemon Poppy Seed Pancakes

Introduction

Lemon Poppy Seed Pancakes are a bright and tasty way to start your day! They’re fluffy, full of flavor, and so easy to make. Whether it’s a weekend brunch or a special breakfast, these pancakes will bring a smile to your face.

Why Make This Recipe

You should try making Lemon Poppy Seed Pancakes because they are quick to prepare and perfect for all ages. The zesty lemon flavor adds a fresh touch, making them a wonderful choice for any morning. Plus, who doesn’t love a bit of crunch from the poppy seeds? It’s a delightful way to treat yourself and your loved ones!

How to Make Lemon Poppy Seed Pancakes

Ingredients:

  • 1 rounded tablespoon white sugar
  • 1 rounded tablespoon lemon zest, or more to taste
  • 5 teaspoons poppy seeds
  • 1 large egg
  • 3 tablespoons melted butter, plus more for the pan
  • 3 tablespoons lemon juice
  • 1 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Lemon wedges, optional

Directions:

  1. Combine sugar and lemon zest in a bowl. Stir well and let it sit for about 15 minutes to bring out the flavors.
  2. In another bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  3. Add the poppy seeds, egg, and melted butter to the sugar mixture, and whisk thoroughly. Then, mix in the lemon juice and milk. Gradually add the flour mixture, whisking gently until the flour is just combined. Let the batter rest for 10 to 15 minutes.
  4. Heat a nonstick skillet over medium heat. Grease it generously with melted butter or vegetable oil.
  5. Pour about 1/3 cup of batter into the pan for each pancake. Cook until a few bubbles appear on the surface, about 3 to 4 minutes. Flip the pancake and cook the other side for another 3 to 4 minutes. Serve immediately.

How to Serve Lemon Poppy Seed Pancakes

Serve these lovely pancakes warm, topped with fresh lemon wedges and a drizzle of maple syrup. You can also add fresh fruit or a dollop of whipped cream for an extra treat!

How to Store Lemon Poppy Seed Pancakes

If you have leftover pancakes, let them cool completely. Then, store them in an airtight container in the fridge for up to 2 days. You can also freeze them for up to a month. Just pop them in the toaster or microwave when you’re ready to enjoy!

Tips to Make Lemon Poppy Seed Pancakes

  • For a stronger lemon flavor, add more lemon zest.
  • Make sure your skillet is hot enough before pouring the batter to achieve that perfect golden-brown color.
  • Don’t overmix the batter; it’s okay if a few lumps remain.

Variation

You can add blueberries or raspberries to the batter for a fruity twist. Just fold in about 1 cup of fresh or frozen berries before cooking.

FAQs

1. Can I make this recipe gluten-free?
Yes, you can use gluten-free all-purpose flour as a substitute for regular flour.

2. How many pancakes does this recipe make?
This recipe makes about 8 to 10 pancakes, depending on the size.

3. Can I make the batter in advance?
While it’s best to make the batter fresh, you can store it in the fridge for up to 1 hour before cooking. Just give it a gentle stir before pouring it out.

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