Monday, July 2, 2012

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"