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Lemon Poppyseed Pancakes

Today I made breakfast for Morty, his parents, his uncle Godfrey and our friend Betty. I wanted to make a special treat because it was Mother’s Day and Morty's mother is always really nice to us. So I made my super special Lemon Poppy Seed Pancakes! If you want to try them yourself, here comes the recipe:

Lemon Poppy Seed Pancakes
Serves 4

  • 1 ½ cups sieved flour
  • 2 tbsp sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 3 tbsp poppy seeds
  • ¼ tsp salt
  • 1 ½ cups buttermilk
  • 1 organic lemon
  • 2 tbsp melted butter

First combine the dry ingredients (flour, sugar, baking soda, baking powder, salt and poppy seeds) in a large bowl. Grate the zest of the lemon into the bowl. Add then the buttermilk, the butter and the juice of one lemon half and stir everything until the batter is smooth.

Heat a large pan (medium heat is best). You don't need butter or oil to bake the pancakes. I always use a soup ladle to portion the batter. When you can see little air holes in your pancake, it's time to flip it. After a few minutes, your pancake is ready to eat!

Extra – Tips:
The pancakes are delicious with maple syrup. If you want, you can also add blueberries to the batter. After baking, they are like little dots of warm, fruity sauce in the pancake. That tastes awesome!