Lemon Poppy Seed Pancakes
These are a wonderful Summer brunch idea! We're taking a classic muffin flavor combo and turning it into an even better breakfast. Top with the homemade lemon curd and some freshly whipped cream for the perfect way to start a sunny Sunday! These are thick and fluffy and full of zesty lemon vibes with pops of poppy seeds throughout.
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Servings: 2 People
Ingredients
For the Lemon Curd
- Zest and Juice of 1 Large Lemon
- 2 (2) Large Egg Yolks
- 75 g (⅓ cups) Granulated Sugar
- 25 g (2 tbsp) Butter Cold, Cubed
For the Pancakes
- 140 g (1 cups) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 3 tbsp (3 tbsp) Granulated Sugar
- 130 ml (½ cups) Milk
- 2 (2) Large Eggs
- 2 tbsp (2 tbsp) Unsalted Butter Melted
- 2 tbsp (2 tbsp) Lemon Juice
- Zest of 1/2 Lemon
- 2 tbsp (2 tbsp) Poppy Seeds
Instructions
For the Lemon Curd
- Make the compote by lemon curd by whisking together the egg yolks, sugar, lemon juice and zest. Place over a medium heat and keep whisking while it thickens - about 5 minutes.
- Remove from the heat and whisk in the butter. Set aside while you make the pancakes.
For the Pancakes
- Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre and add the milk, eggs, lemon juice, lemon zest, poppy seeds, and melted butter. Whisk until barely combined – it should still be lumpy.
- Place a frying pan over a low to medium heat. Brush with melted butter or oil. Scoop about a 1/2 cup of batter onto the pan.
- Fry for about 1-2 minutes – flipping when the air bubbles on the surface of the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Serve the pancakes with the homemade lemon curd, fresh whipped cream, powdered sugar and any other desired toppings!
Notes
- To keep the pancakes warm while making a larger batch, heat the oven to about 150F. Place a heatproof plate or baking dish in the oven and add the pancakes once cooked. They'll retain their heat ready for when you serve.