Lemon and poppy seed pancakes

Lemon and poppy seed pancakes

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Easy pancakes get a modern-day twist with the addition of crunchy poppy seeds and zesty lemon.

The ingredient of Lemon and poppy seed pancakes

  1. 80g butter, melted
  2. 1 cup milk
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1 half cups self-raising flour
  6. half of teaspoon bicarbonate of soda
  7. Pinch of salt
  8. 1/3 cup caster sugar
  9. 1 tablespoon poppy seeds
  10. 1 tablespoon finely grated lemon rind
  11. 1/four cup lemon juice
  12. 140g bathtub Greek-fashion raspberry yoghurt
  13. 1 banana, sliced
  14. 2 tablespoons honey, to serve

The instruction how to make Lemon and poppy seed pancakes

  1. Reserve 1 tablespoon melted butter. Whisk milk, eggs, vanilla and ultimate butter in a jug. Sift flour and bicarbonate of soda right into a bowl. Stir in salt and sugar. Make a properly inside the centre. Add milk mixture. Whisk till simply blended. Stir in poppy seeds, lemon rind and juice.
  2. Brush a large non-stick frying pan with a little reserved melted butter. Heat over medium heat. Spoon 1/three cup batter into pan, spreading barely to form a spherical. Repeat to make 2 pancakes. Cook for three to 4 mins or until bubbles appear on surface. Turn. Cook for a in addition three mins or until golden and cooked through. Transfer to a plate. Cover loosely with foil to hold warm.
  3. Repeat with final batter, brushing pan with melted butter among batches, to make eight pancakes. Serve crowned with yoghurt, banana and honey.

Nutritions of Lemon and poppy seed pancakes

fatContent: 595.588 calories
saturatedFatContent: 24.6 grams fat
carbohydrateContent: 14.8 grams saturated fat
sugarContent: 77.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13.1 grams protein
sodiumContent: 159 milligrams cholesterol

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