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Lemon Poppyseed Pancakes

Source of Recipe


Lisa Schroeder






List of Ingredients



• 2 cups flour
  
• 1/2 cup sugar
  
• 2-1/2 tsp baking powder
  
• 3/4 tsp baking soda
  
• 1/2 tsp salt
  
• 1-1/2 cups sour cream
  
• 1 cup whole milk
  
• 1/2 cup lemon juice
  
• 1 stick (1/4 lb.) melted butter, preferably unsalted
  
• 2 large eggs
  
• 1-1/2 tsp vanilla extract
  
• Grated zest of 2 lemons *
  
• 1/3 cup poppyseeds
  






Instructions



1. Over a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
   
   
2. In a separate bowl, whisk together the sour cream, milk, lemon juice, melted butter, eggs, vanilla extract, lemon zest and poppyseeds until well combined. Pour wet ingredients over dry, using a wire whisk to mix, but whisk only long enough to combine ingredients.
   
   
3. Heat a griddle or large frying pan. Add just enough oil to coat the bottom of the pan, and pour off any excess. Using a ladle or pitcher with a spout, pour the batter onto the griddle to form pancakes about 6 inches in diameter.
   
   
4. When bubbles appear in the center of the cakes, turn them over using a long spatula. Let the other side cook a few minutes until lightly browned.
   
   
5. Remove cakes as they are cooked, transferring to an ovenproof platter. Place platter in a 250-degree (F) oven to keep warm while cooking remaining pancakes.
   
   Serve with butter and maple syrup.
   
   Makes 6 to 8 pancakes.
   
   






Final Comments


* When grating the lemon zest, be sure to grate only the yellow peel, not the white pith underneath.