Lemon And Poppy Seed Pancakes Recipes

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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

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

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 pancakes

Number Of Ingredients 15

2 cups raspberries
1 cup maple syrup
2 lemons, zested and juiced (reserve the zest for the pancakes)
2/3 cup all-purpose flour, sifted
1/4 cup sugar
2 teaspoons poppy seeds
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring
2 large eggs, lightly beaten
2 tablespoon salted butter, melted, plus more for serving
Canned whipped cream, for topping
1/2 cup raspberries

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.

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