Mr. Right and I love having brunch after mass on Sunday mornings. Sometimes we stop by a local restaurant on our walk home , but most of the time, I like to prepare it myself. It’s important to me to mix it up every week so that brunch doesn’t become monotonous. I’ll assemble a frittata, or make loaded scrambled eggs, some biscuits, French toast, or pancakes. On a recent Sunday we ate lemon poppy seed pancakes in the courtyard. I first ate lemon poppy seed pancakes in Seattle a few years ago and figured out the recipe later. We think this is one that you will enjoy adding to your breakfast or brunch rotation. They have a nice summertime flavor.
LEMON POPPY SEED PANCAKES
Lemon Poppy Seed Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons of baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1 egg, slightly beaten
- 3 tablespoons melted butter
- 1/2 teaspoon lemon extract
- 1 teaspoon grated lemon peel
- 1 teaspoon poppy seeds
Instructions
- Mix the dry ingredients.
- Make a well and add the milk, egg, butter, and vanilla.
- Mix till combined. Some lumps might still be there. Don’t over mix.
- Cook on a heated griddle by adding 1/4 cup of batter for each pancake. When bubbles appear, flip.
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If you would like some other pancake options, go here, here, here, here, and here.
Oh my……do those ever look yummy!!
Thanks Janette!
CR