As you may know, I regularly browse cooking blogs and am always on the lookout for new and exciting pancake recipes to try after my Sunday long runs. Earlier this week, Joy the Baker featured a lemon poppyseed pancake recipe; I read through it and discovered that I could procure all of the necessary ingredients. (Ukrainians love poppy seeds and a tasty poppy seed paste is featured in various cakes and rolls.)
I adjusted the original recipe to fit my ingredient preferences: I halved the flour and added cornmeal, and I added finely diced apple because I like to sneak fruit into my pancakes. The result? Absolutely delicious, fluffy pancakes that easily stand on their own without any toppings (though I bet sour cream would taste delicious on top).
- One Year Ago: Teachers’ Day
Apple Lemon Poppy Seed Pancakes (adapted from this recipe; makes 4 large pancakes)
- 1 tbsp sugar
- 1-3 tsp lemon zest
- 1/2 cup flour
- 1/2 cup cornmeal
- 1.5 tsp baking soda (or part soda, part baking powder)
- 1/2 tsp salt
- 1 cup nonfat kefir (or buttermilk)
- 1 egg
- 1 tsp vanilla (I didn’t have any so left it out)
- juice of 1/2 a lemon
- 2 tbsp unsalted butter, melted
- 1.5 tbsp poppy seeds
- 1 medium apple, peeled & finely diced
- Combine the sugar and lemon zest in a small bowl or cup and rub together with your fingers.
- Whisk together the flour, cornmeal, soda, and salt, and add the lemon zest-sugar mixture. Stir in the poppy seeds.
- Separately, combine the kefir, egg, vanilla, lemon juice, and butter. Add to the dry mixture and stir in the chopped apple.
- Cook pancakes in a bit of oil or butter over low-med heat until the bubble pop and the pancakes are golden-brown.
- Serve plain or topped with butter, maple syrup, and/or sour cream.