Friday, July 12, 2013

Egg Free Lemon Poppy Seed Pancakes

Happy Friday!  This week has been really weird for me because I've been having a hard time keeping track of what day it is.  But YES.  Today IS Friday!  Not that it really matters because the hubs has to work this Saturday and the kids don't have school during the week, but mentally IT'S THE WEEKEND!  Time to relax!  (And if you look closely at the background of my photo you can see we've already started relaxing with a couch cushion fort and toys everywhere- woopsie.) 

Today's recipe is a classic flavor combination of lemons and poppy seeds marrying pancakes and making lemon poppy seed pancake babies!  You could really make any favorite pancake recipe into lemon poppy seed pancakes simply by adding lemon zest and poppy seeds, or use the recipe I've posted below.  Delicious with either blueberry syrup or vanilla cream syrup.  (Though I'd probably prefer the vanilla cream a little more.)


Egg Free Lemon Poppy Seed Pancakes
From Egg Free Bakery
View Printable Recipe Here

2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
zest from 4 small lemons
2 Tbsp applesauce or water
1-1/2  to 2 cups milk
1/4 cup vegetable or canola oil
3-4 Tbsp poppy seeds

In a bowl, combine the flour, sugar, baking powder, salt and lemon zest.  In another bowl, combine applesauce or water, milk and oil.  Mix until well combined and frothy.  Add to dry ingredients and mix well. Fold in poppy seeds. The pancake batter will be thick. If it is too thick for your liking, add more milk or water to reach desired consistency.  The thinner the batter, the thinner the pancake. But try not to overwork the batter as it will make the pancakes tough. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm. Serve with Blueberry Syrup or Vanilla Cream Syrup (recipes posted below).

Blueberry Sauce

1 cup granulated sugar
2 Tbsp cornstarch
1 cup cold water
2 cups fresh or frozen blueberries
1 1/2 Tbsp lemon juice

For the sauce, in a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store sauce in the fridge until ready to use. Keeps about 1 week.

Vanilla Cream Syrup

1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.

2 comments:

  1. Yum! These sound great!
    Blueberry and lemon is such a great combination...I think that would be my syrup of choice. :-)

    ReplyDelete
  2. I think your onto something there!

    ReplyDelete