Lemon Poppy Seed Buttermilk Pancakes - thelastboodblog.com
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Lemon Poppy Seed Buttermilk Pancakes

Light and fluffy buttermilk pancakes with lemon and poppy seeds served with roasted strawberries.
Course Breakfast
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Michelle Alston

Ingredients

  • 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)

Instructions

  • 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.