About this recipe:The perfect combination of lemon and poppy seeds are brought together in this pancake recipe. They are deliciously light and packed full of lemony goodness. Serve for breakfast or brunch.
1 tablespoon vinegar
1 tablespoon lemon juice
30g unsalted butter, melted
1/2 teaspoon vanilla extract
125g plain flour
2 tablespoons caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon grated lemon zest
cooking oil spray
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Method Prep:10min › Cook:10min › Ready in:20min
Stir the milk, vinegar and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt, poppy seeds and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a frying pan over medium heat and spray with oil spray. Pour 4 tablespoons of batter per pancake into the frying pan and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
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