Lemon Poppyseed Pancakes

Tonight was another breakfast for dinner craving. I had a lemon I wanted to use so I started searching for recipes.  At first I ran across lemon blueberry pancakes -- sounded great, except that Jeremy doesn't like cooked fruit or berries (which is annoying... I love blueberry pancakes...).  So I kept looking.  Then I ran across a lemon poppyseed pancake recipe and since Jeremy loves lemon poppyseed cake (who doesn't?) I decided that would be a great dinner. :)

This recipe is an adaptation/combination of a number of different recipes I saw to customize it to my taste.  This had just enough sweetness without being cloying.  It also was a breeze to whip up.  I used to use bisquick but after I made pancakes a few times without it, I realized it wasn't really that much easier... a little more measuring, but the results were worth it.  It gave me so much more freedom to change flavors and experiment.  And it meant one less box in the pantry (more space for other things!).

This recipe make 17 1/2 pancakes.  I ate 5 (which was probably more than I needed... but they were gooooood).  Jeremy ate 8 1/2.  And he's already claimed the other four for breakfast tomorrow.  I guess since he has to teach tomorrow I'll allow it. :)

I topped my pancakes with a little maple syrup (really just a little... these are tasty by themselves).  I ate two pancakes plain before I stacked a few and added the syrup.  And as usual, Jeremy ate all of his plain... just picked them up off the plate and walked around the kitchen/living room eating them while I kept cooking.  These would also be delicious with some fresh berries, whipped cream, or some honey.

Seriously, if you like lemon poppyseed cake, you will love these. :)

Recipe:

2 c. skim milk
zest of 1 lemon
juice of 1 1/2 lemons
2 eggs
2 tbs. margarine, melted
1 tsp. vanilla extract
2 c. AP flour
1 tsp. baking powder
1/2 tsp. baking soda
3 tbs. poppy seeds
1/4 tsp. salt
1/3 c. granulated sugar

1. In a bowl or large mixing cup, combine the milk, lemon zest, and lemon juice.  Set aside for 5 minutes.
2. In a large bowl, combine flour, baking powder, baking soda, poppy seeds, salt, and sugar.  Whisk to combine.
3. To the milk, add the eggs, margarine, and vanilla. Whisk to beat the eggs until the mixture is smooth.
4. Add the milk mixture to the flour and whisk to combine.  Don't over mix, some lumps are ok.
5. Heat a griddle or large frying pan over medium heat.  (Add some margarine if it's not non-stick or you typically have issues with your pancakes... mine doesn't need it so I don't grease the griddle.)
6. Scoop the pancake batter onto the griddle using a 1/4 c. measuring cup.  Cook until bubbles form, flip, and continue cooking until golden brown on both sides and the inside is set.  (Adjust the heat as needed to make sure they don't brown too quickly or too slowly.)
7. Serve with desired toppings.