Zesty Lemon Poppy Flapjacks (Print Version)
# Ingredients:
→ Batter Mix
01 -
1 tablespoon lemon zest
02 -
2 tablespoons sugar
03 -
1 tablespoon baking powder
04 -
½ teaspoon baking soda
05 -
1 cup milk
06 -
½ teaspoon salt
07 -
1½ cups all-purpose flour
08 -
2 tablespoons poppy seeds
09 -
2 tablespoons melted butter
10 -
1 tablespoon fresh lemon juice
11 -
½ teaspoon vanilla extract
12 -
2 large eggs
→ Optional Toppings
13 -
Maple syrup
14 -
Butter
15 -
Fresh berries
# Instructions:
01 -
Toss the flour, poppy seeds, sugar, salt, baking powder, and baking soda in a big bowl. Mix with a whisk until it's evenly combined.
02 -
In another bowl, combine the milk, eggs, vanilla extract, melted butter, lemon zest, and juice. Stir until it's all smooth.
03 -
Add the wet mixture to your dry ingredients. Gently stir together with a spatula or wooden spoon. Stop mixing once everything is just blended; a few lumps here and there are okay!
04 -
Heat up your skillet or griddle over medium temperature. Add a little butter or oil on the surface to lightly coat it.
05 -
Scoop about ¼ cup of batter for each pancake and pour it onto the preheated surface. Cook for 2-3 minutes or until you see bubbles forming and the edges firming up.
06 -
Turn over the pancake carefully and let the other side cook for another couple of minutes. Both sides should be golden and the inside set.
07 -
Place the pancakes on your serving plates while they're still warm. Top them with butter, syrup, fresh fruit, or whatever you like best!
# Notes:
01 -
Bright citrus and poppy seeds make these pancakes a cheery morning treat.
02 -
Love lemon? Add a little lemon curd on top for an extra zing.
03 -
Prepare the batter the night before and keep it chilled for a quick start to your day.