I found this recipe in Heidi Swanson’s Cook 1.o: A Fresh Approach to the Vegetarian Kitchen and as soon as I tasted them, I was instantly in love. These must be the most delectable pancakes I’ve ever tasted. I opted to top the pancakes with a lemon glaze to really bring out that lemony flavor (similar to what I did here for icing) and I think it made them just perfect. Of course it would also be wonderful with some pure maple syrup, if you’d like to go for the more classic pancake idea.:)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup raw sugar
1/2 tsp. salt
1/3 cup poppy seeds
zest of 4 lemons
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted (extra butter for pan and serving, if desired)
For Glaze (optional)
1 cup sifted confectioners sugar
2 Tbsp. fresh squeezed lemon juice
In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine buttermilk, eggs, lemon zest, butter and poppy seeds. Add the wet ingredients to the dry ingredients and mix just until combined. It’s okay if the batter is a little lumpy, just don’t over mix.
Heat skillet to med-high and brush with butter. Test pan by splashing with a few drops of water and if they dance on the skillet, you’re ready! Pour about 1/2 c. (or desired amount) batter, when the pancake begins to bubble and the bottom is golden, flip. Repeat! Stack pancakes on plate and keep in warm oven until ready.
Prepare lemon glaze by combining the confectioners sugar with enough lemon juice to form a thin icing.
Drizzle with glaze and devour!