Warming breakfasts…

With Pancake day coming up in a couple of weeks (Tuesday 12th February), I am thinking of trying something a little different to the usual lemon and a sprinkle of sugar.

Recently I have been looking on-line for pancake day recipes for some inspiration.  As a family we tend to have pancakes for breakfast at the weekend – a nice leisurely Saturday morning.  My boys will spread a thick layer of Nutella on their pancake and then roll it up to eat with their hands.  Sticky and chocolatey just how they like it.  That is ok for them, but I’m looking for something a little more special, and healthier!

I’ve come across some great recipes like this one:
Lemon Poppy Seed Pancakes – (makes a lot of pancakes.  enough for four.  about 24 small pancakes)

2 tablespoons granulated sugar
2 tablespoons fresh lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 tablespoons poppy seeds
butter, shortening, or vegetable oil for frying
maple syrup for serving
In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.
In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.
Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.
Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with
butter and warm maple syrup.

Doesn’t that sound wonderful!  Although I may replace the buttermilk for soya and fry in a small amount of olive oil.  If you don’t like the sound of this just a plain one will do.  For information on how to make pancakes there are some great tutorials out there too.
Yum – roll on the weekend!


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  • Oh I love pancakes … will definitely try your recipe … maple syrup and strawberries is my favourite topping … thanks for sharing … Bee xx

  • Yum!! I make fat American style pancakes at weekends – I’ll have to give you the recipe it’s really easy (uses yogurt instead of milk). I would say if you want to put a sweet topping on then frying in sunflower rather than olive oil might give a better flavour. Love them with loads of sliced banana and blueberries and a glug of maple syrup. xx

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