Thursday, October 17, 2013

lemon poppy seed pancakes

I love having breakfast for dinner... mostly because I hate waking up early in the morning. So, generally I miss out on breakfast- although, ironically, breakfast is my favorite meal to go out for! These are lemon scented, since no real lemon juice is used. Lemon zest jazzes this up, along with poppy seeds and then of course, that HOT PINK butter on top- Berry Butter goodness!
Lets start out by making the berry butter... you'll need a whole stick of unsalted and super soft butter in a large bowl.
Whip the butter until it's fluffy and light. You can add a little sugar if you would like, but the berries themselves make this butter tasty all on it's own!
You don't need to beat the heck out of the berries into the butter, just enough to combine it all.
How gorgeous is that?! Spoon the butter onto a sheet of plastic wrap.
Fold the plastic wrap over and keep rolling it all up.
Twist the ends to seal it all up, fold them over and then this goes into the freezer. Yea, into the freezer so that it's super hard. About 10 minutes before serving, transfer into the fridge so it's sliceable.
It's a thing of beauty.
This is really just standard pancake mix with poppy seeds and lemon zest added, but they make the difference. Now, just to be clear- it's not a boxed pancake mix... this is the real deal!
Whisk in the milk... and keep whisking!
Alright, it's time to rock and roll.
Out comes the berry butter! Almost time for slicing.
A hot skillet and cooking spray- let this heat up and pour in a ladle full of the pancake batter. As soon as you see bubbles coming up through the batter, it's time to flip.
One of these days, I'll learn how to flip a pancake without it splattering around the edges, but today is not that day. This will cook for about 1 minute more on this side at the most- 30 seconds to a minute. Serve with the Berry Butter and believe me, you will enjoy this!
Lemon Poppy Seed Pancakes
1 stick room temperature butter
1/4 cup raspberries
1 1/2 cup all purpose flour
3 Tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Zest of 1 lemon
2 Tablespoons poppy seeds
1 1/4 cup milk
2 Tablespoons melted butter
1 egg

In large mixing bowl, whip room temperature butter until light and fluffy. Add in raspberries and whip until just combined. Transfer berry butter onto a sheet of plastic wrap and roll up into a log. Place in freezer to set up. Once set up, the butter can be transferred into the fridge. Meanwhile, in a large mixing bowl, combine together flour, sugar, baking powder, salt, baking soda, lemon zest and poppy seeds. In a small bowl, combine together milk, melted butter and egg. Beat to combine and pour into dry ingredients. Heat a large skillet on the stove top coated with cooking spray. Pour a ladle worth of batter onto the hot skillet. Once bubbles come to the top of the pancake, flip and cook an additional 30 seconds to a minute or until cooked through. Serve with berry butter and enjoy!