Lemon Poppy Seed Pancakes
Who doesn’t love pancakes? Drizzled with Lemon Maple Syrup and topped with sliced plums, these poppy seed pancakes are an absolute delight. Pancakes for dinner anyone?
Poppy Seed Pancakes with Lemon Maple Syrup
Makes about a dozen pancakes
2 cups organic whole milk
Juice from one lemon
2 cups organic all-purpose flour
1 teaspoon rose salt
1 teaspoon baking soda
2 organic large eggs
4 tablespoons organic, unsalted butter (melted and slightly cooled)
1 tablespoon poppy seeds
1/4 cup organic maple syrup
2 lemon slices
Slices of plum for garnish
Place maple syrup and lemon slices in a small saucepan. Heat over medium-low until the syrup begins to simmer. Keep warm over low heat.
Then, place whole milk and lemon juice in a small bowl. Mix. Add the butter and eggs. Mix until just combined. Add the flour, baking soda, poppy seeds and rose salt. Mix. Using a cast iron skillet over medium heat, melt 1/2 teaspoon butter to coat the pan. Cook the pancakes one at a time, about 1 minute per side. Drizzle with Lemon Maple Syrup and garnish with plums. Serve immediately.
Recipe + Photography by Cassie Winslow