Its been a while but here we are again yet with another pancake recipe. Why do i love pancakes, maybe this is a whole discussion for another day. Or maybe today is the day. I love pancakes because they are easy “cakes” to make. Just make a simple pancake batter, fry it on a pan and you are good to go. They make a breakfast meal very flavorful and with the fluffy pancakes even just one could be enough. Pancakes come in various forms and as for me I chose to transform my cake recipes into pancake recipes. The same can be converted into a delicious waffle. A good pancake recipe calls for a good pancake syrup. The syrup actually complements the pancake dish. Because you are using syrup then it means that even the amount of sugar you use to make your batter should be minimal otherwise the whole breakfast will be less enjoyable. So Lemon poppy seed pancakes cooked in whole blueberries topped with my pancake syrup is a perfect song to wake up to on a Brunchy Sunday Morning. So let’s make some.
2 cups all purpose flour
1 tsp baking powder, 3/4 tsp baking soda.
1/2 tsp salt,
2 Tablespoons Sugar
1 3/4 cup sour milk/mala
1/8 cup melted butter
Juice of 1/2 lemon
1 cup blueberries
1 tsp vanilla extract/ essence
1 Tablespoon poppy seeds
1/2 tsp lemon zest
Mix all your dry ingredients ( Flour, sugar, salt, leavening agents, ) sieve, then add in the poppy seeds using a whisk combine then set aside.
In another bowl,
Add the wets( eggs, butter, mala, extracts, lemon juice, lemon zest, and whisk gently, next add in the dry ingredients combining in three portions, folding in gently using a spatula.
Once the batter was fully combined, I added the blueberries and folded gently.
Next leave your batter to rest this time I decided to do 40 minutes. I did other chores while this was happening.
After that, heat your oil in a pan very little oil, I use my double sided pan, use a non stick pan preferably.
Pour in the batter, the mixture is a bit heavy and not runny, use a ladle or hollow spoon or 1/4 cup measuring cup. Spread gently I actually don’t over spread to prevent it from being too flat, then I cover my pan and let it cook for two minutes until the bubbles form, once you notice your bubbles, carefully flip it on the other side so as to cook through.
Once it’s ready serve with good cup of coffee, lemon tea, drizzle the pancake syrup.
The pancake syrup is optional but recommended. I use a ratio of 1 cup brown sugar, 2 tablespoons honey 2 cups water, cook this until it reduces in half. Then add in your extracts for flavoring. Pour this on your pancakes as you serve. Add fruits of choice for the toppings and icing sugar for garnish.