Lemon Poppy Seed Pancakes

Happy Mother's Day! What better way to celebrate your mother than by making some delicious pancakes for brunch? 

Ingredients: 

 

  • 2 cups (270g) White Sonora All Purpose Flour
  • 4 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup butter, melted (oil works too)
  • 2 tsp. vanilla extract
  • zest of 1 large lemon 
  • juice of 1 large lemon
  • 2 Tbsp. poppy seeds
  • 1 1/2 cups muddled raspberries (optional) 
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Steps:

  1. In a bowl, whisk together flour, baking soda, salt, and sugar.
  2. In a separate bowl, whisk together milk, eggs, vanilla, butter, and lemon juice. 
  3. Once the wet ingredients are smooth, add the dry ingredients. 
  4. With a spatula, slowly fold together the wet and dry ingredients; add lemon zest and poppy seeds (add in muddled raspberries if you wish).
  5. Set griddle/skillet to medium heat and choose a desired scoop size.
  6. Place the finished pancakes on a warm plate in a 200 oven until you have enough to begin serving.
  7. Top with your favorite fresh fruit, honey/syrup, edible flower garnish, or powdered sugar and enjoy! 
Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Posted on April 27, 2015 and filed under Recipe, Breakfast.