Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

Makes about 12 large pancakes

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 large (or 5-6 small to medium) lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted


To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Cook on griddle - the pancakes did cook faster on the griddle for me than normal pancakes cook, so watch closely. 

Serve warm with syrup and/or fresh strawberries. 

--Adapted from, from the blog, "cook 1.0 a fresh approach to the vegetarian kitchen"

Lentil Dal

3 cups water
1 cup dried red lentils
1 teaspoon garam masala
1/2 teaspoon onion powder
1/4 teaspoon garlic powder.

cooked rice or sweet potatoes

1/4 cup chopped sun-dried tomatoes
1/4 cup chopped green onion (3 or 4, white parts included)
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped (optional, or use garlic chile paste)



Combine 3 cups water, lentils, garam masala, garlic and onion powder in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Season to taste with salt and pepper.


Sauté sun-dried tomato and onion mixture. Season to taste with salt and pepper.

Spoon rice or sweet potato into bowls. Spoon dal over. Garnish with tomato/onion mixture.