Lemon & Poppy Seed Pancakes

Lemon & Poppy Seed Pancakes

0 from 0 votes
Recipe by NZEggs Course: BreakfastCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Looking 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.

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