Lemon and Poppy seed pancakes

June 10, 2019

 

Happy Sunday everyone!

 

Today was a lazy Sunday which included a light gym session which was so necessary after months of not going, a smoothie post gym, a quick room clean up and unpack from the JHB trip and now some pancakes! I always love lemon and poppy seed muffins so I thought I would bring that flavour into my standard Sunday pancake routine.

 

I'm going to keep this post short and sweet as I am already conjuring up ideas for tomorrow's post which will be more intricate and detailed :) This was a simple, "add wet to dry ingredients" recipe and for lazy days, I think that's what we all need. 

 

Hope you love it!

 

Bon Apetit!

Zorah xo

 

Recipe: Lemon and Poppyseed pancakes

 

Ingredients: 

 

1 1/2 cups flour

2 tbsp. brown sugar/coconut sugar

1/2 tsp. baking soda

1 1/2 tsp. poppy seeds

2 tsp. baking powder

Zest of one lemon 

1 cup buttermilk

1/3 cup milk (add as required)

1 large egg

2 tbsp. unsalted butter

 

Method:

 

Use a non-stick pan for frying, using coconut oil and once ready, fry on low-medium heat. 

Melt the butter and prepare all the wet ingredients together (buttermilk, egg, melted butte and zest) and whisk to make sure they are combined together with the egg. 

In a separate bowl, whisk together (clean whisk) the dry ingredients: flour, baking soda, baking powder, poppy seeds and sugar)

The batter does not need to rest, so you can fry immediately. Let the pan heat up and then add maybe 1/2 tbsp. to fry each time you add batter. 

Fry until both sides are golden brown, if the pan gets too hot, wipe it off and add more coconut oil.

They should rise quite bit and top it off with maple syrup and bananas. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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