With a bright punch of lemon and lovely texture from poppy seeds, these pancakes feel celebratory. And since they’re made with whole grain and almond flours, yogurt, healthy oil and minimal sweetener, they make for a healthful breakfast or brunch that could rightfully be enjoyed any time.
Make ahead: The batter can be made up to 1 day in advance and refrigerated until needed.
Storage: Refrigerate leftover pancakes for up to 3 days, or freeze for up to 2 months.
Ingredients
Servings: 4 (makes 12 pancakes)
Directions
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Step 1
In a medium bowl, whisk together the pastry flour, almond flour, baking powder, baking soda and salt until well combined and there are no clumps. In a large bowl, whisk together the eggs, yogurt, milk, lemon juice, maple syrup, oil, lemon zest and vanilla until well combined. Add the flour mixture to the milk mixture, and stir until just combined and no dry streaks remain. It’s okay if the batter has some lumps. Gently stir in the poppy seeds.
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Step 2
Heat a large nonstick griddle or skillet over medium-high heat. Brush lightly with oil. Add a small drop of the batter to the griddle or skillet, and if it immediately sizzles, the pan is ready. Use a No. 16 disher or a 1/4-cup (60 milliliter) measure to scoop 3 to 4 mounds of the batter onto the griddle or skillet, depending on the size of your pan. Reduce the heat to medium and cook until the pancakes are browned on the bottom and beginning to dry at the edges, about 2 minutes. Flip and cook until the other sides are browned and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Repeat with the remaining batter.
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Step 3
Serve the pancakes topped with confectioners’ sugar, maple syrup, if desired, and/or a slice of lemon, if you’d like.
Substitutions
Whole-wheat pastry flour >> white whole-wheat flour, or 1/2 cup (63 grams) each regular whole-wheat and all-purpose flours.
