www.odlums.ie /recipes/lemon-poppy-seed-pancakes/

What you need:

  • 130g/4½oz Odlums Cream Plain Flour
  • 1 teaspoon Odlums Baking Powder
  • ½ teaspoon Odlums Bread Soda
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 1 tablespoon Lemon Zest, grated
  • 1½ tablespoons Poppy Seeds
  • Pinch of Salt
  • 240ml/½pt Buttermilk
  • 1 large Egg
  • 1 tablespoon Fresh Lemon Juice
  • 30g Butter, melted, plus extra for frying

To Serve

  • Greek yoghurt

How to:

  1. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until sugar is fragrant.
  2. In a large bowl, combine the flour, baking powder, bicarbonate of soda, poppy seeds and salt. Whisk to combine thoroughly. Stir in the lemon sugar and set aside.
  3. In a separate bowl, whisk together the buttermilk, egg, lemon juice and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
  6. Ladle small portions of the batter into the hot pan, about two tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
  7. Place the cooked pancakes on an ovenproof plate and keep warm in a low oven until all of the pancakes are ready. Serve topped with dollops of Greek yoghurt.
lemon poppy seed pancakes

Lemon & Poppy Seed Pancakes

Category

Cream Plain Flour

Cook Time

Few mins

What you need:

  • 130g/4½oz Odlums Cream Plain Flour
  • 1 teaspoon Odlums Baking Powder
  • ½ teaspoon Odlums Bread Soda
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 1 tablespoon Lemon Zest, grated
  • 1½ tablespoons Poppy Seeds
  • Pinch of Salt
  • 240ml/½pt Buttermilk
  • 1 large Egg
  • 1 tablespoon Fresh Lemon Juice
  • 30g Butter, melted, plus extra for frying

To Serve

  • Greek yoghurt

How to:

  1. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until sugar is fragrant.
  2. In a large bowl, combine the flour, baking powder, bicarbonate of soda, poppy seeds and salt. Whisk to combine thoroughly. Stir in the lemon sugar and set aside.
  3. In a separate bowl, whisk together the buttermilk, egg, lemon juice and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
  6. Ladle small portions of the batter into the hot pan, about two tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
  7. Place the cooked pancakes on an ovenproof plate and keep warm in a low oven until all of the pancakes are ready. Serve topped with dollops of Greek yoghurt.
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