Monday Munchies: Lemon Poppyseed Pancakes

My newest obsession is Pinterest. I scroll through it every evening before bed and it’s filled with inspiration for everything from recipes, running, craft ideas, and numerous projects. I feel like it gives my brain something productive to dream about – or at least that’s what I tell myself. If you’re on Pinterest, find me and give me a follow!

I saw this recipe for Lemon Poppyseed Pancakes pinned earlier this week (anyone wanna give me lessons in food photography?) and I immediately knew I had to make them. I changed the recipe slightly and ended up pleased with the results. The kids weren’t as enamored and Mike thought “the texture of the poppyseeds is weird.” But I’ll be enjoying the leftovers! The strawberries on top are an added bonus and enhance the flavor of the pancakes. My mom always served our strawberries this way (sprinkled with just a little sugar and allowed to rest to form their own juices) so I enjoyed the dessert like quality they added to the pancakes.

Lemon Poppyseed Pancakes

3 cups flour
3 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/4 cup poppy seeds
zest of 4 lemons
2 cups milk + 2 Tbsp white vinegar (or buttermilk)
2 large eggs, lightly beaten
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, baking soda, sugar, salt, poppy seeds, and zest. In another bowl, combine melted butter, eggs, and milk. Pour liquid ingredients into dry ingredients and mix. Batter will be lumpy – do not over mix. Cook on a hot skillet or griddle to desired doneness. Serve with strawberries (chop and sprinkle with sugar before making pancakes to bring out their natural juices) or syrup. Delish!