Ingredients

The following ingredients have 12 Servings
  • 1/2 cup water
  • 2/3 cup sugar
  • 1/3 cup freshly-squeezed lemon juice
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons corn starch
  • 2 tablespoons salted butter (at room temperature)
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon poppy seeds
  • 3 cups whole wheat pastry flour*
  • 1/4 cup sugar*
  • 1 tablespoon baking powder*
  • 3/4 teaspoon baking soda*
  • 3/4 teaspoon salt*
  • 3 cups buttermilk (at room temperature)
  • 2 eggs (at room temperature)
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 2 1/2 tablespoons poppy seeds
  • 1 1/2 teaspoons pure vanilla extract
  • 5 tablespoons butter (melted & cooled)

Instruction

  • To make the Lemon Poppy Seed Syrup: In a small pot, whisk together the water, sugar, lemon juice, lemon zest, and corn starch until well blended. Set pot over medium-high heat and bring to a boil while occasionally whisking. Reduce to a simmer and cook for 3 to 5 minutes, stirring occasionally, or until syrup has thickened. Remove pot from the heat and stir in butter, heavy cream, vanilla, and poppy seeds, until all ingredients are smooth and well blended. Set aside and allow to cool.
  • In a large bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, and salt until well-combined (*OR measure out 3 1/4 cups Homemade Whole Wheat Pancake Mix + 1 additional tablespoon sugar into a large bowl). Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in the eggs, lemon juice, lemon zest, poppy seeds, and vanilla until well combined.
  • Make a well in the center of the dry mix and pour in the buttermilk mixture. Stir a few times, add the melted butter, and then stir gently until just combined, taking care not to overmix (a few lumps are okay).
  • Set a large skillet over medium heat. Once the skillet is heated, add a small piece of butter (and/or a small dollop of coconut oil) and swirl to coat the pan. Use a 1/4-cup measuring cup to pour circles of batter onto the skillet. Cook until the underside of each pancake is golden brown and bubbles begin to form on top. Flip pancakes and cook for another minute or two until the second sides are golden brown.
  • Serve pancakes immediately with Lemon Poppy Seed Syrup (or pure maple syrup). Or keep them warm in a 200°F oven (for 20 to 30 minutes) by placing them in a single layer on a cooling rack set on top of a baking sheet.