Lemon-Poppy Seed Pancakes with Honey and Lemon Creme Fraiche

  5.0 – 1 reviews  • Fruit
Level: Easy
Total: 30 min
Active: 30 min
Yield: 12 pancakes

Ingredients

  1. Zest and juice of 2 lemons, at room temperature (see Cook?s Notes)
  2. 1/2 cup granulated sugar
  3. 2 cups all-purpose flour
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1 pinch kosher salt
  7. 1 tablespoon plus 2 teaspoons poppy seeds
  8. 1 1/2 cups warm milk
  9. 1 stick (8 tablespoons) unsalted butter, melted
  10. 1 teaspoon pure vanilla extract
  11. 2 large egg whites, at room temperature
  12. 2 tablespoons coconut oil
  13. 1/2 cup creme fraiche
  14. 2 tablespoons honey

Instructions

  1. Combine half of the lemon zest and 1/4 cup of the sugar in a small bowl. Rub the zest into the sugar with your fingers to infuse the sugar with the lemon.
  2. Sift the flour, baking powder, baking soda and salt together into a medium bowl. Stir in the lemon sugar and the poppy seeds.
  3. Combine the warm milk, melted butter, vanilla and the juice of 1 lemon in a large bowl; the mixture will start to curdle, but don’t fear, it will all come back together.
  4. Put the egg whites in a stand mixer fitted with the whisk attachment and whip on high speed until they look foamy. Continue whipping, slowly adding the remaining 1/4 cup sugar to create a meringue; stop whipping as soon as all the sugar is added and the meringue holds firm peaks. Gently fold the meringue into the wet ingredients, being careful not to deflate them. Then fold this mixture into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
  5. Melt the coconut oil in a large skillet over medium heat. Working in batches, scoop up batter with a cookie scoop and pour it onto the skillet to create uniform-sized pancakes. Cook the pancakes until small bubbles form on the surface and the bottoms are golden, 2 to 3 minutes. Flip and cook the other side until the bottoms are browned, 2 to 3 minutes more.
  6. While the pancakes are cooking, combine the remaining zest and juice of 1 lemon, creme fraiche and honey in a small bowl. Top the pancakes with the lemon creme fraiche. Enjoy.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 256
Total Fat 14 g
Saturated Fat 9 g
Carbohydrates 30 g
Dietary Fiber 1 g
Sugar 13 g
Protein 4 g
Cholesterol 28 mg
Sodium 152 mg

Reviews

John Thompson
These were very tasty! I actually used the batter in my waffle iron and they turned out fluffy!

 

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