Lemon Poppy Seed Pancakes

Thank you for sharing!

I have made tons of pancakes since I first got married in 1989!  They were always such an inexpensive meal to make and very filling, and there are so very versatile as far as flavor!
I have always wanted to try lemon poppy seed pancakes, and so I did…  They came out so amazingly, that I can’t wait to make them again!

I also made a lemon sauce to serve on them, and it was ridiculously delicious!

These are the goodies that make this recipe special!

Combine the dry ingredients in one bowl, and the wet in another.
Then combine dry ingredients and wet ingredients together.
Cook over medium low heat.
Flip when bubbles appear.

While you’re making the pancakes, get the sauce ready.  Mix all the ingredients except the cornstarch.
I like to take a spoonful of the sauce out, and mix it with the cornstarch, and then add it to the rest of the mixture to prevent lumps.
Let boil for a few minutes till it starts to get a little thick.

You could serve these with regular maple syrup, but the lemon sauce is so much better!

You could also serve these with a dash of whipped cream, so delish!

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Lemon Poppy Seed Pancakes

Course Breakfast

Prep Time 20 minutes

Total Time 20 minutes

Servings 6 -8

Author Joyful Homemaking

Ingredients

• Pancakes:
• 2 cups white flour
• 1/4 cup sugar
• 1 Tablespoon plus 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons grated lemon peel
• 1 Tablespoon poppy seeds
• 1 3/4 cup milk
• 1/4 cup vegetable oil
• 2 eggs
• 1 Tablespoon lemon juice
• Lemon Sauce:
• 1/2 cup sugar
• 1/4 cup melted butter
• 3 Tablespoons lemon juice
• 1 teaspoon vanilla
• 1 teaspoon cornstarch

Instructions

• Pancakes:
• Mix together all the dry ingredients separately from all the wet ingredients.
• Then combine.
• Coat a large skillet with cooking spray or 1 tablespoon butter or oil, and heat up pan on medium low heat (On my electric stove, I used between the 2 and 3).
• Using a 1/4 cup measuring cup, drop batter into frying pan. Cook on one side till bubbles start to appear, and then flip.
• Makes 16 pancakes.
• Sauce:
• Mix together all ingredients except cornstarch over medium heat.
• Take a spoonful or two out and mix with cornstarch, then add back to sauce.
• Slow boil till it thickens, and then remove from heat.
• Options to serve with: Butter, whipped cream, maple syrup, powdered sugar, honey, lemon sauce

These are truly scrumptious, and I really hope you will try them.
Adapted from Betty Crocker

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