Ever wake up in the morning and all you want is pancakes? Fluffy, butter-soaked, sticky and sweet pancakes? That was me, yesterday – waking up at 8 am- feeling super ambitious after sleeping in, totally craving pancakes. So I looked up a bunch of pancake recipes, made sure not to mix up baking powder and soda this time, and came up with a new Saturday favorite.
I made my own buttermilk ’cause I didn’t have any. It’s as simple as adding vinegar or lemon/lime juice to milk and waiting 15 minutes. Typically we don’t have regular milk in the house but my husband listened to something on NPR and now wants to drink whole milk. I like to pick my battles, and even though we are the only mammals that drink other mammals milk, and in so many cases milk is stripped of all it’s fat and nutrients, I bought the milk anyway. Just for him.
I may or may not have used some for coffee, scrambled eggs, cupcakes and pancakes. I won’t admit it to him, but maybe milk isn’t so bad.. as long as it’s from a grass-fed, happy, loved and nurtured cow.
I totally want a farm.
And lemon trees.
And pancakes every Saturdays.
Topped with a little butter and honey, these pancakes are heavenly. Being blender made, you could get your pancake on midweek in less than 30 minutes!
Do you have any plants or animals?
Lemon Poppy Seed Buttermilk Pancakes
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients (12-16 pancakes)
- Adapted from the vitamix cookbook
- 2 c. whole wheat pastry flour (wwpf)
- 1 c. buttermilk (or 1 c. milk + juice from 1 lemon/lime)
- 3 Tbsp light sour cream (substitute greek yogurt)
- 2 Tbsp coconut oil
- 2 -3 tsp brown sugar
- 1/2 tsp sea salt
- 1/2 capful vanilla extract
- 1/2 capful lemon extract
- 2 tsp baking powder
- handful poppy seeds
In a blender/vitamix or handheld mixer and bowl, mix the buttermilk, coconut oil, sugar, egg, extract(s), sour cream and salt.
Once combined, add the flour and baking powder, while the motor is running, turn off once combined and let sit for 5- 10 minutes before using. Stir in poppy seeds with a spatula.
Preheat a cast iron skillet, or pan to medium heat with coconut oil or another high heat oil, like grapeseed. Pour in the pancakes to about 2-3 inch diameter. Cook for about 2 minutes per side, until the edges of each pancake start to bubble. Flip and cook another 2 minutes. Remove from pan and top with butter, layering each pancake atop the other to keep warm and melt the butter. Top with honey as you would syrup. Or use syrup.