USA vs Portugal!
Wow!
Germany better wake up here, right?
Anyhow, I love Sundays because I get to really cook for breakfast without rushing out the door. I'm talking:
- Sit down.
- Savor the food.
- Sip my coffee.
- Read.
- Do Whatever
And today, I did just that!
I made Lemon-Poppyseed Pancakes with Blueberries.
In part, because I wanted to try something new; but also, because Jon is headed home for a brief visit this coming weekend, and lemon-flavored dishes and breakfast are some of his favorite things--how perfect is that? Put it all in a pancake. Why not?
In part, because I wanted to try something new; but also, because Jon is headed home for a brief visit this coming weekend, and lemon-flavored dishes and breakfast are some of his favorite things--how perfect is that? Put it all in a pancake. Why not?
I'd say...30 minutes tops to make a simple, but delicious, breakfast for any college student. Leftovers great for snacking later. See what you guys think!
Equipment:
Griddle or large non-stick skillet
Large spatula
Mixing bowls
Whisk
Grater or zester
Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/3 cup sugar
pinch of salt
2 large eggs, lightly beaten
2 Tbls butter, melted
1/3 cup poppy seeds
Lemon zest from 4 lemons
Butter
Maple Syrup
1. Wash your hands.
2. Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
9. Serve with fresh blueberries, warm syrup, and a little dab of butter if you like.