Monday, June 18, 2012

Lemon Poppyseed Pancakes

On Sunday morning, I woke up to the sound of thunder and rain, which was then followed by bright flashes of lightning. Summer must be well on its way if we're getting thunderstorms!


Because it was such a rainy, blah kind of day, I decided to make pancakes for breakfast. I was going to put blueberries in them, but then I thought of the Lemon Poppyseed Loaf from Starbucks that I like so much and... BINGO! Lemon Poppyseed Pancakes!


These pancakes have a great lemon flavour. They're not too sweet, not too sour and the poppyseeds and a nice speckled look (just make sure they don't give your teeth a nice speckled look too...). 

Lemon Poppyseed Pancakes
Makes approximately 8 pancakes
  • 1 cup flour
  • 2 tsp. baking powder
  • 1/4 cup granulated sugar (less if you want)
  • 1 cup milk
  • 1/4 cup applesauce
  • 1-2 tablespoons poppyseeds
  • 1-2 teaspoons lemon juice (there is no raw egg, so try a bit of the batter to see if you want more lemon juice)
  • 1 tsp. grated lemon rind (optional)
Combine all dry ingredients in a bowl. Stir in milk, and, once combined, apple sauce.

Once batter is made, add in lemon juice and poppyseeds. Taste batter to see if you want more lemon flavour.

Preheat and grease your skillet or griddle to medium heat. When it is hot enough, ladle in batter to form pancakes of desired size. Once you can see little bubbles around the edges, you know it's time to flip.

Serve with maple syrup and enjoy!

Yum.






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