We went out to brunch with some friends (BJ and Robin) in Chicago at a place called Toast. Salt had pancakes...each layer was a different type of pancake: blueberry, lemon poppyseed, and banana pecan. It was topped with topped with a berry granola, vanilla yogurt, fresh fruit and drizzled with honey. Salt's favorite layer was the lemon poppyseed. So we went searching for a recipe to replicate it. Here's what we found...
Lemon Poppyseed Pancakes
2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)
To make the pancakes combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
