Monday, April 21, 2014

Whole Wheat Lemon Poppy Seed Pancakes

Honestly, I'm not a huge fan of pancakes. Unless we're talking about the pancakes from Mimi's Cafe, then I'm definitely in! Those are the best pancakes I've ever had.

Or if there are extra add-in's to the batter. A plain pancake I can do without but add chocolate chips or blueberries and you've piqued my interest!

Another variation that I love, and that's perfect for spring, is lemon poppy seed pancakes. The burst of real lemon flavor mixed with the fun texture of poppy seeds is a favorite combination of mine. And the ricotta cheese in the batter adds an even creamier texture and taste. Dust with powdered sugar and syrup isn't even a requirement. I actually prefer it without! 

Lemon Poppy Seed Pancakes
Adapted from Iowa Girl Eats

Makes about 6-8 small pancakes

1 cup white whole wheat flour
1 tbsp sugar
dash of salt
1 1/2 tsp baking powder
1 egg
1 cup skim milk or almond milk
1 1/2 tsp poppy seeds
1 tsp vanilla extract
Juice from 1 lemon
1/2 tsp lemon peel, dried or fresh
1/2 cup ricotta cheese

Mix all ingredients. Pour 1/2 cup batter onto a heated and greased pan. Flip pancake over then bubbles appear in batter. Cook for 1-2 minutes longer. Serve with a small amount of maple syrup and a sprinkling of powdered sugar.

What's your favorite pancake flavor?