This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
I've been dreaming of making these pancakes every since I developed this Lemon Poppy Seed cake last year. As much as I love these flavors in cake form, a light and fluffy ricotta-based- pancake seemed like the perfect delivery method for the combination of citrus and floral poppy seeds.
Turns out dreams do come true in the FeedfeedBrooklyn Test Kitchen and I now have a new favorite pancake. These beauties are airy, lemony, and bursting with flavor and texture thanks to the poppy seeds.
What I love about pancakes is you get the flavor and texture of a cake with just 4 minutes of cooking time on the stove top. And who doesn’t want cake for breakfast?! Plus, I’m not a huge fan of frosting. All these flapjacks need is a drizzle of honey or a dollop of homemade lemon curd, if you’re feeling fancy.
Make a stack for your Mom for Mother’s Day, and don’t forget the coffee!
Prep time 45 minutes
Cook time 15 minutes
Yield: Serves or Makes 6
In a large bowl sift together flour, baking soda, salt and baking powder. In a separate medium-sized bowl, add sugar and lemon zest and work zest into the sugar until well combined. Add eggs, buttermilk, ricotta, lemon juice and vanilla to sugar and whisk until combined.
Add the wet ingredients to the dry ingredients and fold gently to combine until no streaks of flour remain. Add poppy seeds and melted butter and stir until well combined. Do not over mix. Let sit at room temperature for about 30 minutes.
When ready to cook, heat a large griddle over medium-high heat. Add butter to the skillet and once melted add ⅓ cupfuls of batter to the skillet, being sure not to crowd the pan. Let cook until bubbles form on the top of the pancake (about 2-3 minutes) then flip and cook on the other side for 1-2 minutes more. Repeat with remaining batter.
Serve pancakes warm with lemon curd and raw honey. Garnish with whipped cream and edible flowers, if desired.
Note: If you are serving a crowd, heat the oven to 200˚F and place the cooked pancakes on a sheet pan in the oven while you cook them all off so they don’t get cold before serving.
To make the lemon curd set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar, lemon juice and lemon zest to the bowl and whisk until smooth. Continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined. Strain through a fine-mesh strainer. Let cool, then place in the refrigerator for at least 1 hour before using.