Lemon Poppy Seed Pancakes
★★☆☆☆
Ingredients
- Dry Ingredients
- 1/2 cup semolina flour120 ml semolina flour
- 1/2 cup pastry flour (low protein)120 ml pastry flour (low protein)
- 2 Tbsp granulated sugar30 ml granulated sugar
- 2 tsp baking powder10 ml baking powder
- 1/4 tsp salt1 ml salt
- 1 Tbsp poppy seeds15 ml poppy seeds
- Wet Ingredients
- 1 cup buttermilk240 ml buttermilk
- 3 Tbsp canola oil45 ml canola oil
- 1/4 tsp almond extract1 ml almond extract
- 1 lemon, zested1 lemon, zested
- 2 eggs, room temperature, separated2 eggs, room temperature, separated
Instructions
- 1. 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.