Hot take: I wasn’t really into pancakes — until now!!!! ☀️ 🍋 Let me introduce you to your new favorite pancake made with lemons and poppy seeds! I’ve been seeing a lot of lemon and poppy seed treats online, and I just finished a book where a lemon and poppy seed cake was a very minor character, and I couldn’t ignore all these signs! It got me thinking… what else can I make with lemons...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix dry ingredients in one bowl.
Mix wet ingredients in another bowl.
Combine the wet and dry ingredients, but do not overmix. Let the batter sit for 5 minutes.
Lightly grease a pan and heat it over medium-low heat.
Pour the batter onto the pan and cook until bubbles form and the edges look set.
Flip the pancake and cook the other side until golden brown.
Drizzle the pancakes with lemon glaze made by mixing powdered sugar and lemon juice.
Adjust the milk slightly if the batter is too thick.
Let the batter rest for 5 minutes to allow the ingredients to combine properly.
Cook on medium-low heat to avoid burning the pancakes.
Use fresh lemon zest for the best flavor.
Can I use a different type of flour?
Yes, you can try using whole wheat flour or a gluten-free flour blend, but the texture may vary.
What can I use instead of poppy seeds?
You can substitute poppy seeds with chia seeds or omit them entirely.
Can I make these pancakes dairy-free?
Yes, you can use a plant-based milk and oil instead of butter to make the recipe dairy-free.
How do I prevent the pancakes from burning?
Cook the pancakes on medium-low heat and keep an eye on them to avoid overcooking.
Can I store leftover pancakes?
Yes, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
