If someone asked me what my favourite meal of the day would be, I would say Breakfast! From porridge to pancakes, and everything in between, I love it all!! These pancakes really hit the spot, the lemon and poppyseed addition make them extra special and so so yummy!
I’ve topped these delicious pancakes with some coconut yoghurt, fresh blueberries, honey and a sprinkling of lemon zest. A great refreshing treat! The great thing with pancakes is that you can add whatever flavours and toppings you want and it will still taste great!
Here are some topping ideas…..
- Coconut Yoghurt, Fresh Berries and Maple Syrup
- Maple glazed Bacon and Fresh Blueberries
- Nutella, Fresh Strawberries and Roasted Hazelnuts
- Bananas, Honey and Peanut Butter
- Almond Butter, Fresh Raspberries and Maple Syrup
- Lemon Curd, Toasted Almonds and Greek Yoghurt
Plus loads more so you can get creative!
In a jug, mix together the eggs, melted butter and buttermilk.
In a bowl, place the flour, sugar, baking powder, bicarbonate of soda and salt. Pour the egg and buttermilk mixture into the flour and whisk together. Add the lemon zest and poppy seeds and mix. Make sure not to over whisk, only until just combined!
Get a non-stick frying pan, grease with butter and place on a medium heat. Using a small ladle, spoon a portion of the batter into the pan spreading out slightly into a circle. You should hear a slight sizzle when you add the batter, if it is too loud, the temperature of the pan is too hot. I always do a test pancake to get the right temperature. It takes around 45 seconds to cook on each side. they should be a lovely golden brown.
Cook your pancakes one by one unless you have a massive pan and hob as you won’t be able to cook them evenly. I recommend having a heated plate in the oven to put your cooked pancakes on, so that they don’t lose their heat.
Place your pancakes on a plate and add your toppings as you wish!