Lemon Poppyseed Pancakes

Lemon-Poppyseed Pancakes

These pancakes are a nice change from the standard pancake. They are the perfect treat for a lazy Sunday morning.

Serves 4


1 cup buttermilk
4 eggs separated
1 cup flour
dash salt
2 tablespoons sugar
1/2 teaspoon baking soda
zest and juice from 1 lemon
1/2 tablespoon poppyseeds

Beat together buttermilk and egg yolks until well-blended. In a separate bowl, beat the egg whites until soft peaks form.

Combine the flour, salt, sugar, and baking soda into the milk-yolk mixture. Fold the beaten egg whites into the batter, along with the lemon zest and juice, and the poppyseeds. The egg whites should be blended, but somewhat distinct from the rest of the batter.

On a nonstick griddle, or large pan, lightly greased with butter or oil if necessary and heated to medium, add the batter by 1/2 cup ladlefuls. Cook until lightly brown on the bottom, and bubbles begin to rise to the top, about 3 minutes. Turn over and cook until brown on the second side.

Pancakes can remain in a warm oven until ready to serve, but then should be eaten immediately. Sprinkle pancakes with additional poppyseeds if you like, and serve with pure maple syrup.