Lemon Poppy Seed Pancakes
★★★★☆
Ingredients
- Dry Ingredients
- 1/2 cup semolina flour (118 ml)
- 1/2 cup pastry flour (low protein) (118 ml)
- 2 Tbsp granulated sugar (29.6 ml)
- 2 tsp baking powder (9.9 ml)
- 1/4 tsp salt (1.2 ml)
- 1 Tbsp poppy seeds (14.8 ml)
- Wet Ingredients
- 1 cup buttermilk (237 ml)
- 3 Tbsp canola oil (44.4 ml)
- 1/4 tsp almond extract (1.2 ml)
- 1 lemon, zested
- 2 eggs, room temperature, separated
Instructions
- In a bowl, whisk together all dry ingredients.\n2. In a separate bowl, whisk together buttermilk, oil, almond extract, and lemon zest.\n3. In a clean bowl, beat egg whites to stiff peaks using an electric mixer.\n4. Whisk egg yolks into the wet ingredients.\n5. Gently fold half of the wet ingredients into the dry ingredients. Add the remaining wet ingredients and fold until just combined. (Do not overmix; lumps are okay.) Gently fold in egg whites in thirds.\n6. Heat a lightly greased griddle or skillet over medium-high heat. Pour 1/3 cup batter onto the hot griddle for each pancake.\n7. Cook until bubbles appear on the surface, and the edges are set, about 2 minutes. Flip pancakes and cook for 2 minutes more, or until golden brown.\n8. Serve immediately.
Wine Pairing: Fruity White (Riesling) — Suggested pairing: Riesling.