Best Poppy Lemon And Sunflower Seed Pancakes Recipes

SUNDAY MORNING LEMON POPPY SEED PANCAKES

Steps:

• Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

LEMON POPPY SEED PANCAKES

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

LEMON POPPY SEED PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray before heating. In large bowl, stir together Bisquick mix, poppy seed and grated lemon peel. In small bowl, stir club soda, egg and butter with whisk; gently stir into dry ingredients with whisk. (Mixture will be lumpy.) Let stand 3 minutes.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 3 to 4 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Serve with syrup. Garnish with crème fraîche and lemon peel strips.