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 egg
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!”
Directions
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.
