Happy [belated] National Pancake Day


National Pancake Day - probably more widely known as "Free Pancake Day at IHOP" - is one of my favorite days. Although I didn’t make an appearance at IHOP this year, I celebrated in my own way which was Lemon Poppy Pancakes. Yes, they were bomb and so easy to make. Here’s what you’ll need.

The dry ingredients....

The wet ingredients....

After you combine the dry and wet ingredients separately, you mix them together. Don't overmix!!

Then make sure your pan is hot and grease it with butter or cooking spray. Pour your batter on the pan making your pancakes as big or as small as you would like.

Once you see those little bubbles forming on the top, it's time to flip them! When they are all finished, top with honey or maple syrup and dig in! They are so delicious.

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LEMON POPPY PANCAKES

Original recipe from

http://theviewfromgreatisland.com/day-7-of-all-citrus-week-lemon-poppy-seed-pancakes/

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.

© 2016 by The Semi-Healthy Foodie.