Lemon Poppy Seed Pancakes Recipes

SUNDAY MORNING LEMON POPPY SEED PANCAKES

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.

LEMON POPPY SEED PANCAKES

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

LEMON-POPPY SEED CLOUD PANCAKES

Steps:

• Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
• Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).
• Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve.
• Serve, with butter, ricotta, blueberries, and more syrup.

LEMON-POPPY SEED RICOTTA PANCAKES

Steps:

• In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.
• Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup.

LEMON POPPY SEED PANCAKES

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.

LEMON AND POPPY SEED PANCAKES

Steps:

• Sift the flour, sugar and baking powder together into a large bowl. Add the butter and rub with the dry ingredients with your fingers to create a fine crumb mixture.
• Add the egg, milk and vanilla and whisk together by hand or use an electric whisk on medium speed for a few minutes or until well combined.
• Add the lemon rind, juice and poppy seeds and fold in carefully.
• The batter should be of pouring consistency and should be able to run out of a ladle by itself easily. If the batter is too thick to do this, add a splash of milk and mix until consistency is just right. If too runny, add some flour.
• Use a non stick frying pan on a medium heat for these pancakes. Ladle some batter into the pan until it has spread to the desired size.
• Wait for a minute then check for bubbles to form around the edge of the batter. Once you have seen that a bubble has burst and left a hole and has not been filled with runny batter, it is time to flip the pancake (I do this using a fish slice).
• Leave pancake to cook on other side for about 30 seconds. For quickness, while your pancake is cooking on the other side, ladle some more batter into the pan to start on your next pancake.
• Leave pancakes to completely cool before dusting with icing sugar.
• If you have a bit of a sweet tooth, make this one-step lemon syrup to drown your pancakes in! Just heat the sugar and juice in a small saucepan until the sugar has dissolved. Do not let the syrup boil! Let it cool a bit before pouring over your pancakes!

LEMON-POPPY SEED PANCAKES

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.

POPPY, LEMON AND SUNFLOWER SEED PANCAKES

Steps:

• Sift together the flour(s), baking powder, baking soda, sugar and salt. Stir in the poppy seeds and sunflower seeds
• In a medium bowl, whisk the eggs. Whisk in the buttermilk, canola oil and vanilla. Quickly stir in the flour mix and lemon zest. Do not overwork the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Place about 6 raspberries, if using, on each pancake. When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze