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Who can resist the tantalizing aroma of lemons baking in a whole wheat pancake? Or the delicate “pop” and effervescent vanish of warm poppy seeds? This plate of pancakes will disappear so fast you will find yourself wondering if you really just had breakfast or are perhaps still in bed dreaming…I like to stack mine between fresh layers of tart homemade yogurt and velvety lemon curd.

Ingredients:

1/2 cup each cake flour & whole wheat flour

1/2 teaspoon each baking soda & baking powder

dash of salt

1 tablespoon sugar

1 egg

1 cup almond milk

1 teaspoon vanilla

zest from 1 lemon + juice from one half lemon

1 tablespoon poppy seeds

Directions:

1) Combine dry ingredients, mix thoroughly. Add additional ingredients, reserving a pinch of lemon zest for garnish, and stir just until wet.

2) Ladle into a hot pan, set over a medium heat, and flip when surface becomes fraught with bubbles.

3) When serving, I like to layer plain homemade yogurt with a scoop of lemon curd between pancakes, and finish with a sprinkle of lemon zest for visual appeal. You can also substitute sour cream for yogurt, or go a more traditional route with maple syrup.

Kristina takes her breakfast very seriously.

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