Lemon Poppy Seed Pancakes

Ingredients

• 1.5 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 2 tablespoons poppy seeds
• 2 whole large eggs
• 1.25 cups whole milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons unsalted butter, melted
• 1 tablespoon unsalted butter, for cooking
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 tablespoon whole milk

Instructions

1. 1

   Zest 2 medium lemons on a microplane into a small bowl—you need 1 tablespoon of zest for the pancakes and 0.5 teaspoon for the glaze. Then juice the lemons to yield 2 tablespoons of fresh juice for the batter and 2 tablespoons for the glaze.

2. 2

   In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 0.25 teaspoon fine sea salt, and 2 tablespoons poppy seeds. Set aside.

3. 3

   In another bowl, crack 2 large eggs and beat them together, then pour in 1.25 cups whole milk, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 3 tablespoons melted unsalted butter. Whisk until just combined—the mixture should be slightly lumpy.

4. 4

   Set a 12-inch nonstick skillet or griddle over medium heat and let it preheat for 1 minute. Place 1 tablespoon unsalted butter in the pan and let it melt until foamy and smelling nutty, about 30 seconds—do not let it brown.

5. 5

   Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula, making 8-10 folds. Stop as soon as you don't see dry flour streaks—lumps are fine and will create a fluffier pancake.

6. 6

   Using a 1/4-cup measure or a ladle, pour 3-4 pancakes onto the hot buttered skillet, spacing them 2 inches apart. Sauté until the edges look set and opaque, about 2-3 minutes. You'll see steam holes forming across the top surface—this signals they're ready to flip.

7. 7

   Slide a spatula under each pancake and flip gently. Cook for another 1-2 minutes on the second side until golden brown. The pancakes should feel springy when gently pressed—if they still feel wet, cook for another 30 seconds.

8. 8

   Transfer the cooked pancakes to a large plate and keep them warm. Repeat with the remaining batter, using a touch more butter in the pan before each batch.

9. 9

   While the pancakes cook, make the glaze: In a small bowl, sift 1 cup confectioners' sugar into a bowl, then whisk in 2 tablespoons fresh lemon juice, 0.5 teaspoon lemon zest, and 1 tablespoon whole milk. Whisk until the glaze is smooth and pourable, with no lumps.

10. 10

    Stack the warm pancakes on serving plates and drizzle the lemon glaze over the top, allowing it to cascade down the sides. Serve immediately.

Tools you’ll need

• 12-inch nonstick skillet or griddle
• microplane zester
• medium mixing bowl
• small bowl
• whisk
• rubber spatula
• 1/4-cup measure or ladle
• wide spatula
• sifter or fine-mesh strainer
• serving plates

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