To see for yourself, check out these posts from Amanda:
Happy Monday! I’m excited to be bringing pancakes to the party this morning! I picked a bright and cheery one to get your week started right.
I’m actually not the pancake maker of my family – my husband is. But while he’s off fulfilling every little boy’s fantasy of blowing holes in the sides of mountains, I’ve become the pancake maker by default. And I kind of suck at it.
I am, however, a pro at pancake eating and these Lemon Poppyseed Pancakes are my favorite! I just love how cute the poppy seeds are and while they really don’t add much flavor to the pancakes, they add a really fun crunch. My kids are in the picky stage and even they love these.
These pancakes work perfect with a fresh fruit topping like the strawberries I have here. I just cooked down the strawberries with a teeny bit of sugar and water until their liquid was syrupy. Blueberries are also delicious!
Lemon Poppyseed Pancakes
from Picky Cook
2 cups 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 (plus more for pan)
Sift together flour, sugar, baking powder, baking soda, salt in a large bowl.
In a separate bowl whisk together the buttermilk, eggs, butter, lemon zest and poppy seeds. Pour this over the dry ingredients and stir until just combined. (A few lumps are fine, don’t overmix!)
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Pour about 1/3 of a cup of batter into the skillet. Once the pancake has lots of bubbles on top, flip it and cook until the other side is golden brown. Repeat with remaining batter. Serve with your choice of toppings.
Remember to follow along with all the pancakes this month, just click on the picture below!