Poppy And Daisys 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 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!

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

BANANA POPPY SEED PANCAKES

Steps:

• Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
• Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
• Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

ALMOND POPPY SEED PANCAKES

Steps:

• Heat the oven to 200°F Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed while adding the milk, a little at a time, to loosen up the paste until it's smooth and not lumpy. Alternatively, you can process the almond paste with a little of the milk in a food processor until smooth (add just enough milk to help the almond paste thin out).
• Add the sour cream, almond extract, and eggs. Whisk or process until well-blended and smooth.
• In a large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
• Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don't overmix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy (and that's OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more). Pour in the melted butter and gently mix just until incorporated. (Sometimes melted butter solidifies when added to cold ingredients. Adding it now helps disperse it evenly in the batter and smooth out some of the lumps.).
• Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.
• Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, brush with oil or clarified butter, and then wipe with a paper towel so it's evenly greased. (Big spots of oil or butter will promote uneven browning and your pancakes will have dark and light spots.).
• Ladle 1/2 cup of batter per pancake onto the griddle, an inch or two apart. Sprinkle evenly with 1 Tbs. toasted almonds.
• Cook until bubbles begin to pop on the surface of the pancakes, the edges look a little dry, and the underside is golden, about 2 minutes. Flip them over and continue cooking until the pancakes are cooked through, about 1 minute more. (If the undersides of the pancakes are browning or burning before the tops get a chance to form bubbles and dry out, the heat is too high. If it's taking much longer than 2 or 3 minutes for the bubbles to form, the heat is too low.).
• Repeat with the remaining batter. Keep the pancakes warm on a heatproof platter or baking sheet in the oven.
• Serve with whipped butter and maple syrup.