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).