Tuesday, October 25, 2011

Lemon Poppyseed Pancakes

4:00PM: I think to myself, "What should we have for dinner? {the husband} will be home in one hour...hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm..." and yes, more often than not I stand in front of my menu thinking what else could I make.
BREAKFAST!!! mmmm! Sometimes breakfast for dinner is the answer to everything.
So, when i saw this recipe let me just say my arms tickled, my ears tingled and my feet twitched. (recognize the quote? any of you read Pinkalicious 800 times a day? I love that book and so does my little girl) 

 Well, here is your new favorite breakfast for dinner recipe. These were amazing and quick! 

There are a lot of lemons but trust me just like the girl who originally posted this, USE THEM ALL: they are so yummy and fresh! mmmm! I didn't have as many poppy seeds as I thought so I only used 1/2 the poppy seeds and it was still so delicious but next time i'll use the full amount. 

Mix the wet and dry, just until combined. Don't over-mix. It will be lumpy (even more lumpy than usual pancakes because of the lemon zest.)

Top with some delicious fruit and syrup. 

{This recipe was found here}

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.  

Recipe for fruit compote:
Place about 1 C frozen or fresh berries in small saucepan along with about 1/3 C sugar and approximately 3Tbsp. lemon juice. heat until there is enough juice to pour over pancakes. 

Pour compote, fruit and syrup or any other toppings you choose. These are wonderful and worth it!

(Check out what else pickycook.com has. Great ideas!)

No comments:

Post a Comment