Sunday, June 22, 2014

Poppyseed Lemon Pancake

The 2014 World Cup has been consuming my time these past two weeks, and I apologize for the silence, but what a game today!
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?


These pancakes can stand alone;or, add a few eggs, bacon, sausage, and/or fruit.
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!

Recipe from Baking With Blondie--check out her site for delicious, consistent recipes!

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 cups buttermilk
2 large eggs, lightly beaten
2 Tbls butter, melted
1/3 cup poppy seeds
Lemon zest from 4 lemons


Fresh blueberries
Butter
Maple Syrup



Instructions:
1. Wash your hands.
2. Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.


3. Combine the buttermilk, eggs, melted butter, lemon zest, and poppy seeds in a separate bowl.




4. Add the wet ingredients to the dry and stir with a whisk until combined.



5. Heat your skillet with a pat of butter on MED-HIGH.


6. Pour 1/4 to 1/3 cup of batter into the skillet. Remember these will enlarge and expand. Make  sure you have enough space.


7. When the edges begin to bubble and bottom is golden brown, flip carefully onto other side.



8. Cook until golden brown. Remove from skillet. Repeat until the batter is gone.
9. Serve with fresh blueberries, warm syrup, and a little dab of butter if you like.



10. Bacon, sausage, fruit, hashbrowns optional.