Summary

Ingredients

• 160 g flour
• 1 ½ tablespoon sugar
• 0.5 tablespoon ½ vanilla sugar
• 1 teaspoon baking soda
• 0.5 teaspoon ½ baking powder
• 1 teaspoon lemon peel
• 2 teaspoons poppy seeds
• 250 ml buttermilk
• 1 teaspoon lemon juice
• 2 tablespoon butter, melted
• 1 egg (s)
• Butter for frying

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Instructions

1. Lemon Poppy Seed is a classic combination for muffins and / or cupcakes. Why not for pancakes too?
2. First measure and mix the dry ingredients. Mix the buttermilk with the lemon juice in a separate bowl, add the egg and stir well. Finally, add the melted butter to the butter milk / egg mixture.
3. Now mix the liquid ingredients with the dry ingredients until no more lumps can be seen.
4. Melt some butter in a pan and bake the pancakes. I make my pancakes from 1.5-2 tablespoons of dough each, they are then the size of the palm of your hand and rise nicely.
5. The recipe makes around 12 pieces, which is enough with fruit and maple syrup for a sumptuous breakfast for two, if nothing else is available. Otherwise as an addition to breakfast or brunch for 4-6 people.
6. We prefer strawberries and maple syrup with the pancakes.