Lemon-Poppyseed Pancakes by Caitlin
I came across this pancake recipe on the on the New York Times website a few months ago, and was interested enough in the list of ingredients, lemon, greek yogurt, sunflower seeds, poppyseeds, to save it in my "to try" recipe pile. They didn't beat out my favourite buckwheat pancake recipe, but I can see making them again. They were different (the seeds make them a little crunchy) easy to make, and they froze well. I find pancakes reheat well in the toaster, and can be a quick breakfast, especially with this recipe which makes quite a few. I ate them plain with maple syrup and also with leftover lemon curd and strawberries!
from NYT food section, click here to see the original article
1 1/3 cups Greek yogurt (regular yogurt is okay too, just use a little less, about 1 cup)
4 large eggs
6 tablespoons unsalted butter, melted
2 tablespoons honey
2 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
2 1/2 tablespoons poppy seeds
In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt.
Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
Heat a large skillet over medium heat. I like to make pancakes in a non-stick skillet so you don’t need too add to much butter or oil to the pan.
Working in batches, drop 1/4 cup batter into the pan. The batter is very thick, and I made my pancakes small and thick.
Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with yogurt, jam, maple syrup, and fruit.