Lemon Poppy Seed Pancakes
Breakfast Cuisine | Vegetarian Cuisine | Bread
Source and licence
"Lemon Poppy Seed Pancakes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Poppy_Seed_Pancakes, revision 4523365), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Poppy_Seed_Pancakes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523365
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup all-purpose bleached flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon finely-grated lemon zest
- 1 teaspoon poppy seeds
- ¾ cup buttermilk
- ¼ cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for brushing griddle
Method
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- Whisk lemon zest and poppy seeds into dry ingredients.
- Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
- Whisk in egg, butter, and vanilla.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
- When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
- Serve hot.