LEMON POPPY PANCAKES
Original recipe from
Yields 10 large pancakes
Ingredients - Dry
1 cup all-purpose flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Ingredients - Wet
1 cup milk
zest of two lemons
1/4 cup fresh lemon juice - 2 lemons
3 Tbsp butter, melted
1 egg
1 1/2 tsp almond extract
1/3 cup poppy seeds
Directions
1. Whisk together the dry ingredients.
2. In a separate bowl, mix together the wet ingredients. Fold in the poppy seeds.
3. Add the wet ingredients to the dry until combined, but don't over mix!
4. Cook on a greased griddle until golden n brown on both sides.
5. Serve with honey or maple syrup.
NOTE: I used almond extract because I like the nuttiness - but for anyone with nut allergies, feel free to replace the almond extract with vanilla extract.
