Behind the Apron with Mary: Lemon Poppy Seed Pancakes

By Mary McCune

Mary McCune
Mary McCune

Rain is a hot commodity these days.  When it rains, it is safe to say that I will likely cancel all plans, or at the very least, relocate them to my house so I can sip tea and near an open window while listening to the pitter patter of raindrops in the backyard.  Actually, with the high winds, it’s more like I have to stay at home sitting on the edge of my seat waiting for my fence to fall down. Regardless, the rain is still quite welcome!

I have always been early to rise and enjoy a homemade breakfast on the weekends if I am not brunching all over midtown.  One of my rediscovered new favorite breakfasts is lemon poppy seed pancakes.  I remember the first time I had these bad boys was during my husband’s “dirty thirty” birthday weekend.  Paired with a strong cup of coffee or tea, these pancakes have the perfect amount of zest to perk you up after an evening of invigorating beer-fueled team sports or to help you gain enough energy to not spend the rest of your rainy day napping in bed.

 

Lemon Poppy Seed Pancakes

Difficulty Level (0-10 scale, where 10 is extremely difficult): 2/10  

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 8-10 pancakes, depending on the size (about 2 Mary-sized servings)

Perfect for: Rainy Sunday mornings

Ingredients:

  • 1 cup flour of your choosing (I used whole wheat flour)
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk of your choosing (I used almond milk)
  • zest of two lemons (Meyer lemons are in season right now, find a friend who has a tree!)
  • juice from two large lemons
  • 3 tbsp butter, melted
  • 1 egg
  • 2 tsp vanilla extract
  • 1/3 cup poppy seeds

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Instructions:

  1. Whisk together the dry ingredients, sans poppy seeds.
  2. In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
  3. Add both sets of ingredients together and mix just until combined, lumps are completely fine!
  4. Cook on a lightly greased griddle or pan on medium heat until lightly golden on both sides.

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Adapted from The View from Great Island

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