Lemon Poppy Seed Pancakes Recipe

Name: Lemon Poppy Seed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dry ingredients; 1/2 cup freshly milled semolina flour; 1/2 cup freshly milled pastry flour (low protein); 2 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon poppy seeds; For the wet ingredients; 1 cup buttermilk, room temperature; 3 tablespoons vegetable oil; 1/4 teaspoon almond extract; 1 lemon, zested; 2 eggs, room temperature

Servings: persons

For the dry ingredients
1/2 cup freshly milled semolina flour
1/2 cup freshly milled pastry flour (low protein)
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
For the wet ingredients
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
1/4 teaspoon almond extract
1 lemon, zested
2 eggs, room temperature

1
["In a medium bowl, sift together the flours, sugar, baking powder, and salt. Stir in the poppy seeds. Set the bowl aside. In a separate medium bowl, whisk together the buttermilk, vegetable oil, almond extract, and lemon zest.", "Separate the eggs into the small bowls. Whip the whites into stiff peaks with a hand blender. Whisk the yolks into the wet mix.", "Pour half of the wet mix into the dry ingredients. Fold together gently. Pour the remaining wet mix into the dry and fold just till combined. Do not beat the mixture into a smooth batter; lumps are okay. Fold the egg whites into the batter in thirds.", "Grease and heat the skillet over medium-high heat.
2
Pour 1/3 cup for each pancake onto the hot and ready greased skillet.
3
Wait to flip till bubbles rise and pop over half of the pancake, about 2 minutes. Finish cooking for another 2 minutes or until the pancakes are crispy on the edges and golden brown in the center. Regrease the skillet as needed. Serve hot."]

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the dry ingredients, 1/2 cup freshly milled semolina flour, 1/2 cup freshly milled pastry flour (low protein), 2 tablespoons sugar, and more.

Yes, Lemon Poppy Seed Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Pancakes

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