Lemon Poppy Seed Pancakes With Honey And Lemon Creme Fraiche Recipes

SUNDAY MORNING LEMON POPPY SEED PANCAKES

Sunday Morning Lemon Poppy Seed Pancakes image

I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.

Provided by TTV78

Categories Breakfast and Brunch Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

¾ cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray

Steps:

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g

LEMON-POPPY SEED PANCAKES

Lemon-Poppy Seed Pancakes image

Add a delicious new flavor twist to Bisquick® pancakes using poppy seed, rich sour cream, lemon juice and lemon peel.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup honey
1/2 lemon, thinly sliced
2 cups Original Bisquick™ mix
1 cup sour cream
1/2 cup milk
1 tablespoon poppy seed
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
2 eggs

Steps:

In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving.
Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden brown. Serve with honey.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g

LEMON-POPPY SEED PANCAKES WITH HONEY AND LEMON CREME FRAICHE

Lemon-Poppy Seed Pancakes with Honey and Lemon Creme Fraiche image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

Ingredients

Zest and juice of 2 lemons, at room temperature (see Cook?s Notes)
1/2 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch kosher salt
1 tablespoon plus 2 teaspoons poppy seeds
1 1/2 cups warm milk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
2 tablespoons coconut oil
1/2 cup creme fraiche
2 tablespoons honey

Steps:

Combine half of the lemon zest and 1/4 cup of the sugar in a small bowl. Rub the zest into the sugar with your fingers to infuse the sugar with the lemon.
Sift the flour, baking powder, baking soda and salt together into a medium bowl. Stir in the lemon sugar and the poppy seeds.
Combine the warm milk, melted butter, vanilla and the juice of 1 lemon in a large bowl; the mixture will start to curdle, but don't fear, it will all come back together.
Put the egg whites in a stand mixer fitted with the whisk attachment and whip on high speed until they look foamy. Continue whipping, slowly adding the remaining 1/4 cup sugar to create a meringue; stop whipping as soon as all the sugar is added and the meringue holds firm peaks. Gently fold the meringue into the wet ingredients, being careful not to deflate them. Then fold this mixture into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
Melt the coconut oil in a large skillet over medium heat. Working in batches, scoop up batter with a cookie scoop and pour it onto the skillet to create uniform-sized pancakes. Cook the pancakes until small bubbles form on the surface and the bottoms are golden, 2 to 3 minutes. Flip and cook the other side until the bottoms are browned, 2 to 3 minutes more.
While the pancakes are cooking, combine the remaining zest and juice of 1 lemon, creme fraiche and honey in a small bowl. Top the pancakes with the lemon creme fraiche. Enjoy.

LEMON POPPY SEED PANCAKES

Lemon Poppy Seed Pancakes image

Enjoy your breakfast with these citrusy pancakes made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups Original Bisquick™ mix
1 to 2 tablespoons poppy seed
1 tablespoon grated lemon peel
1 1/4 cups chilled club soda
1 egg, slightly beaten
1/4 cup butter, melted
Real maple syrup
Crème fraîche, if desired
Lemon peel strips, if desired

Steps:

Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray before heating. In large bowl, stir together Bisquick mix, poppy seed and grated lemon peel. In small bowl, stir club soda, egg and butter with whisk; gently stir into dry ingredients with whisk. (Mixture will be lumpy.) Let stand 3 minutes.
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 3 to 4 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Serve with syrup. Garnish with crème fraîche and lemon peel strips.

Nutrition Facts : Calories 384, Carbohydrate 41 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 862 mg

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