Cookbook

Lemon Poppyseed Pancakes :rectnt *PIC*

Lemon Poppyseed Pancakes

This is a recipe posting AND a question! I'm fond of just about anything "lemon poppyseed" that I've ever tried: muffins, cake, cookies; but, I've never had lemon poppyseed PANCAKES. So, here's my question, what would YOU top them with. i don't see myself topping them with maple syrup, that's for sure. All I can think of right now is the kind of warm lemon sauce that I make to pour over something like gingerbread.

Here is the introduction from allrecipes.com: "I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning." -TTV78

:recrev All three of us thought they were very good. Perhaps not AMAZING, as in the BEST pancakes we'd ever eaten (that title is reserved for the Top of the World pancakes that I make once a year for Valentine's day), but VERY good and worth making again (soon). I served them with a butter-type spread, a sprinkling of powdered sugar, fresh strawberries, and whipped cream. They were beautiful as well as delicious. Sonya and I both felt they could've been just a tad sweeter - adjustment will be made next time. The batter was very thick -- producing light but THICK pancakes; you might want to thin the batter a bit if you like thinner pancakes. However, we like thick pancakes at our house, so we were fine with them the way they were.

The lemon flavor was subtle and paired deliciously with the strawberries. I think they would be good with a lemony (or other citrus) topping -- we may try that next week, since I still have more of all of the ingredients except the fresh lemon. I think they would also be good with fresh blueberries or raspberries either added to the batter or served on top. Mmmm!

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 30 Min

Ingredients:
3/4 cup milk
1 Tablespoon vinegar
1 Tablespoon lemon juice
1 egg
2 Tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 Tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
Cooking spray
Instructions:
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle.
Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined.
Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray.
Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Source: Adapted from allrecipes.com; recipe submitted by TTV78; posted by LuAnn for KRT.

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