I have included the original recipe and put the substitutions I made along side it as well.
I have also enjoyed a nice stack of these pancakes made with ricotta cheese and served with a delicious citrus syrup at Odeon in Tribeca.
I found a recipe for those but haven't tested it yet, so for now you'll have to enjoy this. I promise you won't be disappointed!
This photo doesn't even do justice to these delicious little things.
Lemon Poppyseed Pancakes
Makes about 10 pancakes
You will need
1 cup All-Purpose Flour
1/3 cups sugar
1 ½ tsp. Baking Powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sour cream/cottage cheese, mashed well
1/3 cup milk/rice milk
¼ cup lemon juice
3 Tablespoons unsalted butter, melted/vegan butter
1 large egg
1 ½ tsp. Vanilla Extract
2 large lemons, zested
½ cup poppy seeds
Honey
Preheat your griddle or pan
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt, set aside.
In another bowl whisk together the sour cream, milk, lemon juice, butter, egg and vanilla
Add the wet ingredients to the dry ingredients and whisk well (you batter will be a little lumpy)
Fold in the lemon zest and poppy seed
Spray griddle or pan before using
Spoon the batter out using a ¼ cup measurement or whatever size you prefer
Once bubbles have disappeared and the underside is lightly browned, flip the pancake
Keep warm in foil or a 200*F oven until ready to serve
Serve with Honey and some fruit
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!
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