Tuesday, January 4, 2011

Lemon Poppyseed Pancakes

MMMMMmmmmm...I love pancakes. Any and all pancakes.
I made these on sunday as my last hurrah of pancakes for the holidays. I was looking for something different and came across these. I've never made them before, but they are indeed now my new favourite pancake. Given that I have over 20 pancake recipes that is saying something...they even trump blueberry buttermilk cornmeal pancakes. I *know*. I thought that could not happen.

They are heavenly. You MUST try them. This makes enough pancakes for 2 ravenous people...or 4 normal if you toss in some bacon and show any kind of restraint. As for us, the gluttons that we are, there was not a crumb left after...

3/4 c milk
1 T vinegar
1 T lemon juice
1 egg
2 T butter, melted
1/2 t vanilla extract
1 c all-purpose flour
2 T white sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
~1 t poppy seeds (I added a bit more as I like them)
1 t lemon zest (about 1/2 a lemon)

Stir the milk, vinegar, and lemon juice together in a small bowl and let stand 10 minutes to curdle. Then whisk an egg and add in the egg, butter, lemon zest and vanilla. In a separate larger bowl mix the flour, sugar, baking powder, baking soda, salt and poppy seeds. Pour the wet into the dry and whisk a few times until the batter is free of lumps. Don't overmix. The batter will be nice and thick.
Bring the pan to medium heat and spray with cooking spray. Pour 1/4 c of batter per pancake and cook until bubbles appear on the surface, and flip to brown the other side. Serve with syrup.