LEMON POPPY-SEED PANCAKES WITH GREEK YOGURT AND JAM

Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam image

Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific. With a scoop of ice cream, these could more than pass for dessert.

Provided by Melissa Clark

Categories breakfast, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

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Ingredients

1 1/3 cups Greek yogurt, more for serving
2/3 cup whole milk
4 large eggs
6 tablespoons unsalted butter, melted, more for frying
2 tablespoons honey
260 grams all-purpose flour (about 2 cups)
12 grams baking soda (about 2 teaspoons)
12 grams kosher salt (about 1 teaspoon)
2 1/2 tablespoons poppy seeds
Finely grated zest of 2 lemons
Jam, for serving

Steps:

In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop 1/4 cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 512 milligrams, Sugar 10 grams, TransFat 0 grams