Description
Light, fluffy pancakes with a little (a lot) lemon zest and a spinkle (a down pour) of poppy seeds. Great to make with the kids and perfect for Sunday brunch!
Ingredients
Scale
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons powdered sugar
- 1/2 teaspoon coarse salt
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons melted butter + extra 4 tablespoons for cooking
- 1 teaspoon vanilla extract
- Zest of two large lemons (about 2-3 tablespoons - yes that much!)
- 1 tablespoon poppy seeds
Instructions
- In a large mixing bowl, combine flour, baking powder, powdered sugar, salt and poppy seeds. Stir until thoroughly combined.
- In another mixing bowl, whisk eggs, melted butter, vanilla extract, buttermilk and lemon zest together until combined.
- Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter.
- Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
- Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
- Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
- Serve immediately with butter, maple syrup, compote, fruit, you name it!
- Prep Time: 10 minutes
- Cook Time: 20 minutes