January 23, 2014

Lemon Poppy Seed Pancakes with Lemon Brown Butter Glaze

I found this recipe from Baker By Nature right before the weekend, which meant our normal pancakes were skipped in favor of this new recipe.

Short version: pancakes good, lemon brown butter glaze amazing.

Long version: These pancakes are both fluffy and chewy. I was surprised by how much they spread, considering how thick the batter was (a.k.a. I had almost one giant pancake on my griddle instead of eight separate ones). The glaze, though, is incredible. The leftover glaze sits in my fridge taunting me.

Lemon Poppy Seed Pancakes with Lemon Brown Butter Glaze
1 cup flour
1 1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. lemon zest
3 Tbsp. granulated sugar
1 cup Greek yogurt
2 large eggs, lightly beaten
1 tsp. vanilla extract
1 Tbsp. lemon juice
1 Tbsp. poppy seeds
3 Tbsp. unsalted butter, melted until browned
1 – 2 Tbsp. lemon juice (this depends on how thick you want the glaze)
1 tsp. vanilla
3/4 cup powdered sugar

In a small bowl, whisk together flour, baking soda, and salt. In a separate small bowl, combine the lemon zest with the sugar until the lemon zest is fragrant and incorporated in the sugar.

Place Greek yogurt in a large bowl. Add dry ingredients, and using a rubber spatula stir until barely  combined. Add eggs, vanilla and lemon juice. Whisk until combined. Stir in poppy seeds.

Heat a griddle over medium-low heat, and grease with butter. Drop batter by 1/3 cup servings onto the warmed griddle, and cook until bubbles start to form on the surface and the edges start to brown, about 2 minutes. Flip to the other side, and cook for another minute.

To make the glaze, melt butter in a small saucepan until just browned. Remove pan from heat, and whisk in the lemon juice, vanilla and powdered sugar. Add more sugar if the glaze is too thin or a little more lemon juice if the glaze is too thick. Pour over warm pancakes and serve at once.

Makes about 10 pancakes.

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