December 31, 2009

Poppy Seed Pancakes

adapted from Lick The Bowl Good

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
1 TBS almond extract (or zest of 4 lemons if you want lemon poppy seed pancakes)
2 cups buttermilk
2 large eggs, lightly beaten
2 TBS butter, melted
butter, to serve (and for pan)

1. Combine the flour, baking powder, baking soda, and salt in a large bowl.

2. In another bowl combine the buttermilk, eggs, butter, almond extract ( or lemon zest) and poppy seeds.

3. 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.

4. Heat your skillet, pan, or griddle to medium-hot (about 350 ℉) 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.

Yield 12-16 pancakes. Serve warm with macerated berries. We had them with Dutch Honey Syrup.

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