The first month of the new year draws to an end today. I've had a lot of fun sharing my creations with you all and look forward to more sharing. I'm finally getting my new camera! It should be here this week, so I'll be playing around with it and learning how to take fabulous food pictures.
In case it hasn't become obvious for you yet, my family loves lemon. If I could use only one flavoring, it would be lemon, because it would keep the whole family happy. I'd miss the chocolate, though. Still, lemon is a super ingredient. It's cheap (I pay under 35 cents per lemon), it's readily available at any supermarket, and it packs a lot of flavor. Using both the juice and the zest makes the tartness stand out more.
Lemon Poppy Seed Pancakes
Serves 5 (2 pancakes each)
- 2 cups flour (Try cake flour in this recipe. It's wonderful!)
- 1/4 cup granulated sugar
- 1 Tbsp plus 1 tsp baking powder
- 1/2 tsp sea salt
- 2 Tbsp poppy seeds
- 2 large beaten eggs
- 1/2 cup sour cream
- 1 cup milk
- the juice and zest of one lemon
- butter for the pan
How it's Done:
- Combine flour, sugar, baking powder, salt, and poppy seeds in a large mixing bowl.
- In a separate bowl, whisk together the eggs and sour cream until smooth. Add milk, lemon juice and zest.
- Add all at once to dry ingredients. Stir only until just moistened.
- Heat a skillet to medium-low. Add a pat of butter. Cook pancakes (dropped by 1/2 cup measure) 30 to 60 seconds per side. They won't bubble up so you have to watch for doneness.