Poppyseed and Lemon Pancakes

These pancakes are the perfect treat for a relaxed weekend breakfast.

Dry Ingredients

1/4tsp salt

1/2tsp baking powder

95g white flour

30g whole wheat flour

65g sugar

Wet Ingredients

150g sour cream or Greek yoghurt

3tbsp melted butter

30g poppy seeds

60g fresh lemon juice plus zest from two lemons

11/2tsp vanilla extract

1 egg

Instructions

1. Whisk together the dry ingredients.
2. Blend together the wet ingredients together in another bowl before folding in the poppy seeds.
3. Add the wet ingredients to the dry, mixing gently until just combined. It doesn’t matter if there are lumps.
4. Cook the pancakes on a lightly oiled griddle until golden brown on each side.
5. Serve while warm with maple syrup.

Serves 6