Lemon & Poppy Seed Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalLooking for a tasty brekkie recipe to get you egg-cited for the weekend? You’ll love these delicious lemon and poppy seed pancakes!
Ingredients
4 eggs
0.25 cup poppy seeds
1.5 lemons, zested and juiced
1 cup milk
2 teaspoons vanilla extract
1.5 cups flour
2 teaspoons baking powder
0.5 teaspoon baking soda
sugar
4 tablespoons butter
Directions
- Separate the eggs, placing the whites into a stainless-steel bowl and the yolks into a separate mixing bowl. Use an electric beater to whisk the egg whites until stiff peaks form.
- Add the poppy seeds, lemon zest and juice, milk, and vanilla to the egg yolks, then whisk to combine.
- Sift the flour, baking powder, baking soda and sugar into the egg yolk batter. Whisk until the mixture is smooth.
- Gently fold the egg whites into the batter using a spatula.
- Warm a large, non-stick frying pan over a medium heat. Melt one tablespoon of the butter, then gently ladle out a large serving spoon of batter into the pan. When bubbles appear, very gently flip the pancakes, making sure to turn the heat down a bit if the pan starts smoking too much. You don’t want your pan too hot, to ensure your pancake cooks all the way through without burning.
- Cook the pancakes in batches of 3, using a tablespoon of butter for each batch.
- Serve warm on large plates, topped with honey and fresh fruit or yoghurt.
Notes
- Keep pancakes warm in a preheated oven at 100°C until all pancakes are cooked.
- We served our pancakes with a drizzle of warm honey, but maple syrup is a classic alternative.
- We use baking powder and baking soda in our pancake recipe to ensure lift and rise, and extra fluffy pancakes.
- Add a dollop of thick natural yoghurt to the top of your pancake stack for a delicious, creamy topping.
- The milk in this recipe can be replaced with a dairy-free alternative such as soy milk, coconut milk, almond milk, or rice milk.
- Try adding a cup of chopped fresh berries to your mixture for tasty, lemon berry pancakes.
- No poppy seeds? No problem! These can be left out, or substituted with black sesame seeds for an extra nutty flavour.