Saturday, 14 January 2012

Lemon and poppy seeds wholemeal pancakes...

In my kitchen cabinet stuck a bag of poppy seeds which was lying there for ages...From time to time  I look for some ideas of its use. I found a wonderful recipe (click here) for lemon pancake with poppy seeds. I swapped some ingredients, some ignored for obtaining healthier version. Pancakes are fluffy with lemon aroma and flavored by roasted poppy seeds and haven't  not lose anything on the taste ...

Wholemeal pancakes with poppy seeds and lemon

1 cup wholemeal flour 

1 / 2 teaspoons baking powder 
1 / 4 teaspoon baking soda 
1 / 4 cup poppy seeds 
grated peel of 2 lemons, you may use oranges instead 
1 cup buttermilk 
1 egg, you can skip 

fresh strawberries and maple syrup to serve

In a bowl place the flour, baking soda, baking powder and stir it together. In a separate dish pour the buttermilk, add egg, poppy seed and lemon zest and whisk well  with balloon whisk. Add wet ingredients into dry and mix lightly. Preheat the frying pan and spoon the dough gently lay each portion forming a oval shape of pancake. Flip the pancakes to the other side when bubbles appear on its top layer.

You can keep pancakes warm on a baking tray in the oven set at 200st C until all of them will be cooked and ready to serve.

Serve pancakes topped with particles of strawberries and maple syrup.