Lemon Poppyseed Pancakes

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Lemon Poppyseed Pancakes

On the last day of my mom’s visit to Toronto, we were finally home for a real breakfast. No brunch at my mother-in-laws, no high tea at noon making us want to keep breakfast light. We still didn’t have a ton of time, unfortunately, as she had to be at her flight stupid early due to the latest round of flight scares on Christmas Day. So I turned to my favourite cookbook of late for some pancakes.

I was immediately drawn to Light and Fluffy Pancake recipe, and was intrigued by the many variations Bittman suggested. A great recipe and an awesome variation. I can definitely say these are the fluffiest pancakes I’ve ever made. The whipped egg white gives it a really nice height, though it does mean you have to be pretty careful that the griddle isn’t too hot so that it doesn’t stay soggy inside. I was pleased that most of them cooked just right. A lovely not-too-heavy breakfast to see my mom off.

Lemon Poppyseed Pancakes

I give you Light and Fluffy PoppySeed Pancakes:

You’ll need three bowls for this recipe, but don’t worry – it’s worth it. I like to use three nesting bowls.

  • 1 cup milk
  • 4 eggs, separated carefully
  • 1 cup all-purpose flour
  • Dash of salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 2 tablespoons poppyseeds
  • Butter or neutral oil like grapeseed or corn (for the griddle)
  1. Heat the griddle over medium-low heat while you make the batter.
  2. Smallest Bowl: Mix the flour, salt, sugar, and baking soda.
  3. Medium Bowl: Beat milk and egg yolks together with the lemon juice, zest, and poppyseeds.
  4. Largest Bowl: Beat the egg whites with a wire whisk or electric mixer until fairly stiff (you’re not making meringues here so don’t go crazy if you use an electric mixer – just get them nice and fluffy so that it begins to hold it’s shape and is nice and foamy)
  5. Combine the dry ingredients with the milk-yolk mixture, stirring to blend. Gently fold the egg whites in -they shouldn’t be mixed in too much (as Bittman says, “they should remain somewhat distinct in the batter”).
  6. Add about 1 teaspoon of butter or oil to your griddle, and start grilling – about 2 tablespoons or 1/8 cup of batter at a time. It should take 3-5 minutes per side.

Enjoy!

PS: If you want “plain” pancakes instead? Just omit the lemon and poppyseed. Use 1.5 teaspoons of baking powder in place of the baking soda.

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One Response to “Lemon Poppyseed Pancakes”

  1. Pita from Scratch « Life at No. 71 Says:

    […] think my favourite part of this new cookbook that I can’t stop talking about is that it’s full of ideas. Do you have some leftover egg whites? Make […]

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