Coco in the Kitchen

Treats for the whole family!

Fluffy Lemon Poppy Seed Pancakes

Fluffy Lemon Poppy Seed Pancakes

| breakfast, cake, Lemon, poppyseed

 
Lemon Poppy Seed Pancakes

World Famous

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.

Australia: Pikelets
Denmark: Aebelskivers
Egypt: Atayef
France: Crêpes
Eastern Europe: Blinis
Greece: Tiganites
Japan: Okonomiyaki
Morocco: Rghaif 
Netherlands: Dutch babies
Venezuela: Arepas

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.

Lemon Poppy Seed Pancakes
 
I like to use an immersion blender and mix the batter in a pitcher so it’s ready to pour with less mess. A blender works great, too. Just remember not to blitz the batter too long, otherwise the pancakes become tough and chewy. Unplug and go old fashioned with a bowl and wooden spoon. Don’t worry about the lumps as they will work themselves out eventually. The batter  can be made the night before and chilled in the fridge overnight. This isn’t compulsory. I made the batter and cooked it up right then and there. If you do happen to plan ahead and make the batter the night before, you will have more time to relax with a cup of coffee in the morning.

Fluffy Lemon Poppy Seed Pancakes

Note: These are sweet on their own and delightful with just a squeeze of lemon juice. If you prefer to use syrup, be sure to cut the sugar from the batter.
 
Makes 2 dozen 3″ silver dollars
 
Ingredients
Wet:                                                Dry:                
 1 cup  milk                                     2 cups flour 
 3/4 stick butter                               3/4 cup sugar (omit if serving with maple syrup)
 1 lemon, zest only                          2 tsp baking powder
 4 free-range eggs                            pinch salt   
 2 Tb sugar                                      1 Tb poppy seeds    
 
butter for frying
lemon wedges 
 
Instructions
Gently heat milk, 1/2 stick butter  and lemon zest until the butter has melted. 
Set aside to cool.
 
In a pitcher, whip eggs and 2 Tb sugar until fluffy, about 4 minutes.
 
Combine dry ingredients in a separate bowl.
 
Gently incorporate dry ingredients into the eggs + sugar mixture.
Slowly drizzle milk + butter into the batter.
 
Set a frying pan or griddle onto medium heat. 
Add a knob of butter to the center and wait for it to bubble and brown a bit.
 
Slowly pour about 1/4 cup of batter into the center of the pan.
When bubbles start popping up on top of the pancake, it’s time to flip.
Cook another minute and transfer to a container with a lid to stay warm.
 
Continue making pancakes until all the batter has been used.
Serve with fresh berries, more butter and lemon wedges.

Lemon Poppy Seed Pancakes

While she has never met a cake she did not like,  my little blue-eyed beauty just cannot resist anything with lemon and poppy seeds. So, this morning, she got a real treat. Fresh lemon always brings a taste of summer sunshine to the plate and poppy seeds add some nutritious elements.
 
Lemon Poppy Seed Pancakes
 
Daisy loves pancakes, but to be completely honest with you, I find them quite bland and boring. There really is only so much even the very best maple syrup can do and my li’l sweetheart doesn’t much like syrup, anyway. I made these into little silver dollars easy enough for her to just pick up by hand and enjoy. They are plenty sweet on their own and even better with nothing more than a squeeze of fresh lemon juice. Spongy lemon poppy seed pancakes promise to give your tired old breakfast routine a bright and tasty makeover. Just be prepared to have company at the stove.
 
Lemon Poppy Seed Pancakes
 

Comments

  3. Brilliant, Colette! Mark and I differ on our pancake preferences – he likes them think and almost crêpe-like, while I like them ANY way someone will serve them. These sound terrific. And love the technique! xox, David

  4. Hi Coco,

    I like your idea of adding poppy seeds in pancakes. It sounds good with the extra crunchy texture 😀

    In Australia, we call pancakes pancakes too. To me, pikelets are the smaller and thicker kind of pancakes more common for snacking??? Can't really tell the real differences.

    Zoe

  6. Great post Colette! I love anything with lemons! I'll definitely have to try this recipe! Is there a reason they need to be in the fridge over night? I have another recipe that calls for this too. Just curious…

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