Description
This Lemon Poppy Seed Pancake recipe is so light and fluffy, but also has slightly crispy, buttery edges. The poppy seeds give a slight crunch, adding a lovely and unexpected twist to your standard pancake recipe!
Ingredients
- 1 1/2 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon butter
- 1 1/4 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil for cooking
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1 egg
- 1 tablespoon butter
Directions
- In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt, and poppy seeds. Whisk and set aside.
- Melt butter and add lemon zest.
- In another large bowl, mix buttermilk and egg. Add to the flour mixture and stir until combined. Add butter and stir. Don’t overmix.
- Heat a skillet or griddle over medium-high heat. Add 1 tablespoon of oil and allow it to get hot before dropping the batter with a small ladle into the skillet. Cook until the pancakes are cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter.
- Blend lemon juice, sugar, and egg using an electric blender.
- Pour to a medium saucepan and bring to a simmer over low heat. Simmer for 3 minutes, stirring constantly. Remove from heat and add butter, mix it well.
- Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools.
