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Lemon Poppyseed Pancakes

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Lemon Poppyseed Pancakes

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

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 two minutes. Flip the pancakes over with a spatula and brown the other side, about two more minutes. Serve with maple syrup.

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1 USAclimatereporter { 08.09.12 at 6:24 pm }

i like pancakes and i am going to try this recipe

2 Diana { 01.12.12 at 10:54 am }

I LOVE pancakes for breakfast! Often Blueberry and Apple Cinnamon Pancakes are served for weekend breakfasts in our home. However, I must say that theses Lemon Poppyseed Pancakes are quite possibly the BEST pancakes that I have ever tasted. I was hesitant to try this recipe due to the combination of the “maple syrup” with “lemon poppy seed” flavors. Fortunately, I gave this recipe a try and I am so glad that I did! The family gives this recipe two thumbs up as well! I will definitely be trying the Banana Oat and Peanut Butter Pancake recipes as well. Thank you so much for such a delightfully light and flavorful pancake recipe.

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