I’ve got a terrible craving this week for something light and lemony with blueberries. So tomorrow morning, I’m going to surprise my family with Fluffy Lemon Poppy Seed Pancakes. I’m selfless like that.
By most social standards, it is not ok to have cake for breakfast. (Who makes these silly rules, anyway?). It is, however, acceptable to eat batter fried in a pan. Here in the States, we call them flap-jacks, hoe cakes, hotcakes, pancakes or silver dollars. In other countries, they are given different names.
Eastern Europe: Blinis
Netherlands: Dutch babies
Call them whatever you like, but the premise is basically the same no matter where you are in the world. Ask Daisy what she wants for breakfast on any day of the week and you are sure to get Pancakes! for an answer. Sometimes it’s waffles, sometime’s just cereal, but most days, flap-jacks take the lead, especially if they are cute and small, just like her.
Cake for Breakfast
Lately, I have been experimenting a lot with pancakes and may owe you an apology for what I previously claimed to be the fluffiest pancakes on the planet. A new no-fuss recipe gives you a more light and airy pancake bursting with the bright taste of lemons and the nutty hint of poppy seeds. No buttermilk needed. No laborious whipping of egg whites. No praying to the Pancake Gods that they turn out moist. These are guaranteed winners. Mom stopped by the stove a few times and could not wait for them to hit the breakfast table. She just ate them, standing there next to me, saying how delicious they were and that I should write down the recipe before I forget it.