It’s zucchini season! Also known as summer squash, these green or yellow fruits are available at farmers markets now. Celebrate the season by turning...
Pancakes that pop!
If you grew up using boxed pancake mix, it might seem fussy to make pancakes from scratch. But once you’ve done it, you’ll see (like we did) how surprisingly easy — and tasty — it can be! You’ll likely save money — and you’ll open the door to all kinds of experimentation, too.
When you’re ready to break out of the box rut, try this delicious concoction.
Lemon Poppy Seed Pancakes
3/4 cup all-purpose flour
1/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk*
Zest of 1 or 2 lemons (optional)
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 tablespoons butter, melted and cooled slightly
1 1/2 teaspoon vanilla extract
1/3 cup poppy seeds (or less, to taste)**
*Don’t want to buy buttermilk? Try one of many suitable substitutes at tinyurl.com/buttermilk-subs.
**Note: This seems like a lot of poppy seeds, and it is! You can make this recipe with just a couple tablespoons of poppy seeds and still get a wonderful poppyseed effect. Add seeds "to taste!"
Whisk together the dry ingredients.
Blend the wet ingredients together in a separate bowl, and fold in the poppy seeds.
Add the wet ingredients to the dry and stir just until combined.
Cook on a lightly greased griddle until lightly golden on both sides.
Serve hot with maple syrup.
Recipe and photo by The View from Great Island blog. Read the full recipe at tinyurl.com/poppy-pancakes.
Connect with us