Pancakes were made for weekends, for lazy Sunday mornings and sunny Saturday mornings. I have been making pancakes for our girl since she was old enough to talk. Whether it’s crepe style pancakes for Pancake Tuesday or “just because it’s the weekend” pancakes, they have been a regular weekend breakfast in our house for some time. I’ve even sneaked in the odd healthy pancake, ok I did make a lot of these! However there is one type pancake that has stood the test of time, these lemon poppy seed buttermilk pancakes.
These buttermilk pancakes are light and fluffy, and according to my girl, they taste like lemon drizzle cake! She loves lemon drizzle cake! You don’t need to leave the batter to rest for too long, twenty minutes will do the the trick. You could make the batter the night before if you are feeling particularly organized, I’m never that organized. Just keep the batter covered and in the fridge until you are ready to use it.
Let me tell you about these roasted strawberries, they are a real treat. Roasting the strawberries releases an intense strawberry flavour and makes for a delicious, juicy syrup that is seriously good poured over your pancakes. They are really easy to make and you could easily roast the strawberries while the batter is resting, it’s that quick and easy to do. The sweet strawberry flavour goes really well with the lemon and poppy seed in the pancakes. Honestly this was a little like having cake for breakfast, a real treat. Here’s to happy, sunny weekend pancakes x
Fancy a more indulgent pancake? Then check out this Cinnamon Dutch Baby Pancake.
Lemon Poppy Seed Buttermilk Pancakes
- 200 g / 1 3/4 cups of plain (all purpose) flour
- 1 level tsp baking powder
- 1/2 level tsp bicarbonate of soda
- A small pinch of salt , less than 1/4 tsp
- 2 large free range eggs
- 250 ml / 1 cup + 1.5 tbs of buttermilk
- 50 g / 1/4 cup of butter + more for cooking
- 1 tbs poppy seeds
- 1 tsp vanilla extract
- 1 tbs lemon zest
- 2 tbs freshly squeezed lemon juice
- FOR THE STRAWBERRIES
- 250 g / 1 1/4 cup of strawberries , hulled and quartered
- 1 tbs sugar
- The juice of half a lemon
- Mint leaves to garnish (optional)
- Melt the butter, then leave to cool.
- Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the poppy seeds and lemon zest.
- Add the buttermilk to a jug, add the eggs, lemon juice and the vanilla, beat until the eggs are fully mixed in.
- Make a well in the centre of the flour mixture, pour in some of the buttermilk mixture and start whisking the flour in from the sides. Continue adding the buttermilk mixture until you have a smooth thick batter. Then mix whisk in the melted butter, keep whisking until the butter is fully incorporated. Leave to rest for about 20 minutes.
- To make the strawberries, pre heat the oven to 180 degrees C / 356 F. Line a baking tray with parchment paper, place the strawberries on the paper, add the sugar and lemon juice and mix well.
- Cook on the middle shelf of the oven for 10 - 15 minutes, then carefully remove the strawberries and juice to a bowl.
- Heat a skillet to a medium heat and then bush with a little butter, add two to three tablespoons of pancake batter, flip the pancake when the top starts to bubble and the base is nice and brown. Cook on the other side until golden brown.
- Serve the pancakes immediately or keep them warm in the oven until you are ready to serve.
- Serve with a spoon or two of those roasted strawberries, and a good dollop of greek yogurt.
- *Cup measurements are approximate, I use metric scales to weigh all ingredients.