Sunday, June 26, 2011

Lemon Poppyseed Pancakes

*Adapted from The Picky Cook

1 Cup flour
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
7 TBSP sugar
half a pinch of salt
8 TBSP poppy seeds
zest of 3 small or 2 large lemons
1 cup buttermilk (make your own with 1 cup milk and 1 tsp lemon juice from the lemon)
1 large egg
1 1/2 Tablespoons butter (melted)  

Mix dry ingrendients together in the Kitchenaid or with a hand mixer (flour, sugar, baking powder, soda, and salt).  While that is mixing make your own buttermilk (1 cup milk with 1 tsp lemon juice, and let it sit for just a few minutes.  You'll watch the milk curdle and you'll know it's ready).  
While the buttermilk is curdling, grab a zester or a cheese grater with a small grating side.  Zest the lemon (grate small pieces of the peal off with the grater).  
Melt the butter in the microwave.  In a separate bowl lightly beat the egg with a fork.  Add the buttermilk mixture.  Add the melted butter.  Add the zest of the lemons and the poppy-seeds.  Mix well.  
Add the wet ingredients to the dry ingredients and combine.  Don't over mix- the batter should be a little lumpy.  Over mixing will cause the pancakes to not be as fluffy, trust me.  

Heat a skillet on medium heat on the stove top.  Grease with butter or butter flavored no-stick spray.  Add about 1/3 of a cup of batter in rounds to create the pancake.  Watch until there are a few bubbles foaming on the sides and flip the pancake.  It should be golden brown on both sides.  

Serve with sliced strawberries coated with sugar.  (We chop up about a cup and add about 2 tsp sugar it comes out great).  

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