POPPY, LEMON AND SUNFLOWER SEED PANCAKES
These are inspired by Heidi Swanson's poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I'd go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 40m
Yield 20 pancakes
Number Of Ingredients 13
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
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 2 grams, TransFat 0 grams
SUNDAY MORNING LEMON POPPY SEED PANCAKES
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
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 WITH GREEK YOGURT AND JAM
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific. With a scoop of ice cream, these could more than pass for dessert.
Provided by Melissa Clark
Categories breakfast, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
- Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop 1/4 cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 512 milligrams, Sugar 10 grams, TransFat 0 grams
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