26 April 2013

Lemon & Poppy Seed Pancakes

Spring is very late in Norway this year. How sad.

You see, I just came home from Paris, where flowers are blossoming all over the place, leaves are green and the weather warm. Just to make my point, more men were using the streets as their own personal urinary than before (an aspect of France I most definitely won't miss. Seriously. Get a toilet. And stop peeing in the metro staircases. Please.) 

But here at home, it's still all brown and windy and rainy. Which is to say, late winter. Which means, staying indoors. Which translates as, lazy mornings. In other words: Pancakes

I'm not entirely sure where I nicked this recipe from before I tweaked it (the sauce is all mine though), but I'm very glad I did, because they were delicious. My ''standard'' pancake recipe is one I created for my brother last year: a cinnamon, banana and almond kind, usually served with some kind of berry or orange sauce, and it's been a huge hit in my house, so pancake experimentation isn't really something I do.

But I didn't have any overripe, pancake-perfect bananas on hand. What I did have was lemon and poppy seeds, and after a little googling I found this lovely recipe, which I can only imagine is a breakfast version of the French Lemon Poppy Seed Cake. Dessert for breakfast? Sounds pretty good to me.

PS: Also I want to say a collective thank you for everyone who's sent me an email wondering where I've been and whether I'm okay. Jolly nice of you :) And I'll be posting more recipes here on Ferdakost from now on. Promise! 

Lemon and Poppy Seed Pancakes

Zest of 1 lemon

Juice of 1 lemon 
1 egg 
2 tsp. flax seed oil  
2 tbsp. milk
2 tbsp. butter 
2 tbsp. sugar 
150 g. (1 cup) plain flour
1 tbsp. poppy seed 
½ tsp. baking soda
½ tsp. salt

Whisk butter and sugar together in a large bowl until frothy. Add lemon zest, milk lemon juice, egg and flax seed oil and mix. Stir in flour, poppy seeds, baking soda and salt. Mix until just smooth. Heat a lightly buttered griddle or frying pan over medium-high heat. Pour about two tablespoons of the batter for each pancake, and brown on both sides.

Blueberry & Orange Sauce 

250 g. fresh or frozen blueberries 
Zest of 1 orange 
Juice of 1 orange 
60 g. honey, of your choice
125 ml. (½ cup) water 

Combine all the ingredients together in a small saucepan and cook for 30-40 minutes, or until the sauce is thick.


A few notes... 
  • You can replace the flax seed oil for regular olive oil. I'm just really into flax seed oil at the moment :)
  • In a similar note, you can replace the honey in the sauce for maple syrup.

3 comment (s):

Rosie @ Blueberry Kitchen said...

Your pancakes look so delicious, I love your photos too!

M said...

fantastiske bilder!! :D

Anshul Gupta said...

The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

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