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PITTSBURG —
SUNDAY MORNING LEMON POPPYSEED PANCAKES
INGREDIENTS:
3/4 cup milk
1 tbsp. vinegar
1 tbsp. lemon juice
1 egg
2 tbsp. butter, melted
1/2 tsp. vanilla extract
1 cup all-purpose flour
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. poppy seeds
1 teaspoon lemon zest
cooking spray
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, baking 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 skillet over medium heat and spray with cooking spray.
Pour 1/4 cup of batter per pancake into the skillet 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.
SUNDAY MORNING LEMON POPPYSEED PANCAKES
INGREDIENTS:
3/4 cup milk
1 tbsp. vinegar
1 tbsp. lemon juice
1 egg
2 tbsp. butter, melted
1/2 tsp. vanilla extract
1 cup all-purpose flour
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. poppy seeds
1 teaspoon lemon zest
cooking spray
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, baking 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 skillet over medium heat and spray with cooking spray.
Pour 1/4 cup of batter per pancake into the skillet 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.
