Recipe: Lemon Poppy Seed Pancakes

lemony pancake batter

Pancakes are just good for the soul. Picky Princess and Foodie Baby think they’ve won the lotto if I make pancakes for dinner. Why? No green things. Yesterday’s experiment turned out to be delicious! These were thick and hearty, and perfectly lemony. Snow fell all day, but nevertheless, it was a happy day. Warm hearts = pancakes for dinner!

Lemon Poppy Seed Pancakes

makes 12 hearty sized pancakes

2 cups whole wheat flour(or spelt)

2 tbs poppy seeds

1 tsp baking powder

1/2 tsp baking soda

zest of one whole organic lemon*

1 cup greek yogurt

1 cup milk

juice of one lemon

2 eggs, lightly beaten

2 tbs butter, melted

Directions: Preheat griddle to medium high.  Whisk together all dry ingredients, including lemon zest. Add wet ingredients and whisk until still lumpy, barely combined. Batter will be quite thick. Scoop onto griddle and flip once bottoms are golden. Serve straight off the griddle with maple syrup.

* I highly recommend using organic fruits when you are zesting them. Most the pesticides sprayed on non organic fruit soaks into the skin.

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