LEMON-POPPY SEED PANCAKES
Add a delicious new flavor twist to Bisquick® pancakes using poppy seed, rich sour cream, lemon juice and lemon peel.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving.
- Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden brown. Serve with honey.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g
SUNDAY MORNING LEMON POPPY SEED PANCAKES
I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.
Provided by TTV78
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
- Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g
LEMON POPPY SEED PANCAKES
Enjoy your breakfast with these citrusy pancakes made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray before heating. In large bowl, stir together Bisquick mix, poppy seed and grated lemon peel. In small bowl, stir club soda, egg and butter with whisk; gently stir into dry ingredients with whisk. (Mixture will be lumpy.) Let stand 3 minutes.
- For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 3 to 4 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Serve with syrup. Garnish with crème fraîche and lemon peel strips.
Nutrition Facts : Calories 384, Carbohydrate 41 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 862 mg
LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
LEMON-POPPY SEED CLOUD PANCAKES
These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes twelve 4 1/2-inch pancakes
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
- Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).
- Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve.
- Serve, with butter, ricotta, blueberries, and more syrup.
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