Lemon Poppy Seed Pancakes
Servings: 14
Ingredients:
-
1-1/4 cups (300 mL) all-purpose flour (approx)
1 tbsp (15 mL) each sugar and baking powder
1/2 tsp (2 mL) salt
2 tbsp (25 mL) poppy seeds
1/2 tsp (2 mL) grated lemon rind
1 egg
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) melted butter or vegetable oil
1/3 cup (75 mL) plain yogurt
Toppings:
Lemon wedges Â
Icing sugar
Preparation:
In large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds and lemon rind; blend in 1/3 cup (75 mL) more all-purpose flour.
In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add yogurt; mix just until incorporated.
Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with lemon wedges and icing sugar.
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