Lemon Poppy Seed Pancakes

Products Used
Lemon Poppy Seed Pancakes imperial

Ingredients

Lemon Poppy Seed Pancakes

  • 2 cups all-purpose flour*
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1/3 cup poppy seeds
  • Zest and juice from 2 large lemons

Lemon Glaze

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk milk, eggs, melted butter, poppy seeds, lemon juice, and zest together. Add to dry ingredients, stirring to combine.
  3. Heat a griddle or large frying pan over medium heat. Add a little butter, oil, or cooking spray.
  4. Pour batter (about 1/3 cup at a time) onto hot pan, and cook until bubbles appear on surface. Flip with a spatula, and cook until browned on other side.
  5. Whisk powdered sugar and lemon juice together to form a glaze. Serve with pancakes to drizzle over top.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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