one of my favorite childhood memories was when my mom would make breakfast for dinner. i know that may not sound like a big deal, but i loved the idea of breakfast for dinner. it was out of the ordinary. even now, when i have a hard day or just need a pick-me-up i make breakfast for dinner. it is comforting.

one of my favorite cookbooks is by Heidi Swanson - Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. she delivers some truly wonderful recipes and the pancake section is amazing.

if you have read picky cook for any amount of time, you will already know my love of lemon. i know it may seem like a lot of zest in this recipe but trust me - it is perfect! the lemon flavor is strong but not over powering. the poppy seeds are little surprising pops in your mouth. the pancakes are moist and thick - just the way i like them.

i served these lemon poppy seed pancakes with macerated berries (any mix of berries would work). just add a bit of sugar to the berries and let them sit at room temp while you make the pancakes. another serving option would be raspberry syrup.

i hope you enjoy them as much as i do.



keep the pancakes warm on a baking sheet in a 200 degree oven until you are ready to serve.

lemon poppy seed pancakes
from cook 1.0 a fresh approach to the vegetarian kitchen
Makes about 12 large pancakes



2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.



Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.



if you like these pancakes you might also enjoy lemon poppy seed muffins with lemon glaze

other lemon based recipes

pasta and vegetables with warm lemon vinaigrette

lemon curd desserts

lemon ricotta cookies with lemon glaze

vanilla cupcakes with lemon curd filling and vanilla buttercream

meyer lemon and fresh cranberry scones

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