I know that I have written about the beloved pancake many times here before. There was the banana pancake, a chubby cake with creamy banana slices cooked in the batter. Then there was the corn pancake of June 2005, which was really just an excuse to sprinkle pancetta over something with abandon. And finally, there was the wild rice pancake, nutty and wholesome. This inundation of breakfast food tells you two things: this is a girl who was had this blog for quite some time, and she really likes pancakes.
And I guess you would be correct on both accounts. Pancakes are a standard, go-to food for me. They are warm and filling, and even a bad one is sort of good. I often order them when going out for brunch, and I love to make them, in all of their different variations, at home for a relaxing Sunday morning breakfast (or even for an easy dinner) . And I especially adore my latest darling– the lemon-poppyseed pancake.
This is my take on that classic grab-it-and-go breakfast, the muffin. Usually they are not great. The muffin may be dry, the crumb is crumbly, and you would be lucky if you even spotted one poppyseed, let alone a handful. But the taste of lemons and poppyseeds, is a super combination when done right. There is a bright and breezy taste from the lemon, combined with a nutty crunch from the poppyseeds– a winning duo that translates well into a pancake batter.
These pancakes were light and ethereal, made by separating the eggs, and beating the whites until soft peaks formed. Moist and spongy on the inside, with a crisp, light brown shell on the outside, these pancakes were simply crying out for a pool of pure maple syrup to be poured on top of them. I answered that call, and as a reward, these pancakes went straight into my stomach.
Lemon-Poppyseed Pancakes
Serves 4
1 cup buttermilk
4 eggs separated
1 cup flour
dash salt
2 tablespoons sugar
1/2 teaspoon baking soda
zest and juice from 1 lemon
1/2 tablespoon poppyseeds
Beat together buttermilk and egg yolks until well-blended. In a separate bowl, beat the egg whites until soft peaks form.
Combine the flour, salt, sugar, and baking soda into the milk-yolk mixture. Fold the beaten egg whites into the batter, along with the lemon zest and juice, and the poppyseeds. The egg whites should be blended, but somewhat distinct from the rest of the batter.
On a nonstick griddle, or large pan, lightly greased with butter or oil if necessary and heated to medium, add the batter by 1/2 cup ladlefuls. Cook until lightly brown on the bottom, and bubbles begin to rise to the top, about 3 minutes. Turn over and cook until brown on the second side.
Pancakes can remain in a warm oven until ready to serve, but then should be eaten immediately. Sprinkle pancakes with additional poppyseeds if you like, and serve with pure maple syrup.
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