Poppyseed & lemon pancakes
These lemony pancakes are, quite simply, good enough to eat any day of the week. Light and fluffy with specks of poppyseed and citrus zest, one bite and you’ll be in good-morning heaven. If you’re feeling fancy, top them with berry compote or coulis, or experience immediate joy with a slather of creamy butter. This mix can also be made the night before. Simply warm up your pan as soon as you’re in the kitchen, and you’re good to go.
2 cups almond milk (or milk of your choice)
2 free-range eggs
2 cups spelt flour
1 tsp baking soda
1 tbsp poppy seeds
3 tbsp honey or maple syrup
Zest and juice of 1 lemon
¼ tsp sea salt
1. Place all the ingredients into your blender, and blend until smooth.
2. Lightly grease a large pan and place over medium low heat.
3. For each pancake, pour a generous ¼ cup of batter into the pan. You should be able to fit three at a time in the pan. As soon as little bubbles start to appear, turn each pancake over, then continue to cook for a further minute or so on the other side until golden.
4. Continue with the remaining batter.
5. Serve the pancakes warm with your choice of toppings. We enjoy natural Greek yoghurt, whipped cream, fruit, jam, maple syrup or a simple smear of butter.
Recipe extracts from Simply Food by Eleanor Ozich, published by Penguin Random House NZ, RRP$45.
AS FEATURED IN ISSUE 53 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW