Lemon and Poppy Seed Pancakes

By • June 6, 2015 0 Comments

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Author Notes: There is something utterly enticing about a lazy afternoon. The smell of freshly cut grass fills my lungs with warmth and security. Shadows appear to dance gracefully across the walls. The calming voice of Frank Sinatra gently flows from the radio speakers. The cast iron skillet beckons me to the kitchen. The warmth of the sun and the coolness of the springtime air from the open windows convinces me to stay a while longer. The table is set, the flowers in bloom and the coffee is freshly brewed. Let’s have a mid-afternoon brunch. Nathaniel Crawford


Serves 4

  • 2 eggs
  • 2 cups flour
  • 1.5 cups milk
  • 4 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1.5 tablespoons poppy seed
  1. Beat eggs with a hand mixer or whisk until eggs become fluffy. Beat in the remaining ingredients until smooth. For thinner pancakes: Add a ½ cup more of milk.
  2. Grease up a griddle or cast iron pan with vegetable oil. Tip: Test if the oil is hot enough by sprinkling a few drops of water. If the bubbles skitter around, the heat is just right. With every new batch of pancakes, want to add a quarter-size worth of oil to the pan to maintain heat.
  3. Take a ladle, fill it halfway with batter, and pour onto the hot griddle. Cook pancakes until puffed and golden brown around the edges, or when many bubbles begin forming on top of the pancakes. Turn and cook until the other side of golden brown as well. Keep warm by layering them on a plate in between paper towels. Serve immediately.

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