Lemon & poppy seed is one of those flavours I absolutely adore but never seem to make, so when I decided to take the plunge and create this recipe I didn’t realise how much I’d fall in love with it.
Lemon & Poppy Seed Pancakes
Course: BreakfastCuisine: American, AustralianDifficulty: Easy
Servings
12
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 1/2 cups 1 1/2 Self-Raising Flour, sifted
1/3 cup 1/3 Caster Sugar
1/2 tsp 1/2 Bicarb Soda
1/4 tsp 1/4 Salt
250 ml 250 Milk of Choice
3 TBS 3 Nuttelex, melted, plus extra to cook
2 2 ‘Eggs’ (I’ve used egg replacer, but otherwise recommend ‘flax eggs’)
1 tsp 1 Vanilla Extract
1 TBS 1 Poppy Seeds
1 1 Lemon, rind grated and juiced
Directions
- Combine the sifted self-raising flour, sugar, bicarb soda & salt in a large bowl, then create a well in the centre.
- Add the milk, Nuttelex, ‘eggs’, and vanilla to the well and whisk until just combined. Stir in the poppy seeds, lemon juice & rind.
- Heat a frying pan on medium heat and melt some nuttelex making sure to coat the pan. Spoon 1/4-1/3 cup batter (depending on preferred size) into the pan. Cook for 2-3 minutes or until surface starts to bubble and you can see them turning golden underneath. Flip with a spatula and cook other side until golden.
- These can be enjoyed with nuttelex, icing sugar, blueberries, yoghurt, and/or maple syrup.
