Oh my God these pancakes! They are so fluffy, tasty, and to be honest, they don’t even need that maple syrup. Although, who would say no to maple syrup? Not me. I also added a bit of yogurt to the mix, which I find results in a really really moist pancake. If it works with cakes, why not with pancakes! I chose lime over lemons because I find that the lemon pancakes don’t really taste of lemon, you hace to search for it. These are clearly limey. So here goes the recipe :)!
Portions: 6 pancakes
– 480g all purpose flour
– 4tsp baking powder
– 200g sugar
– 1 tsp salt
– 2 eggs
– 300ml milk
– 1 tsp vanilla essence
– 20g melted butter, cooled to room temperature + more for cooking the pancakes
– 120ml plain yogurt, or greek yogurt. If you have no choice but to use vanilla, reduce the sugar by a tbsp and no vanilla essence.
– Zest and juice from 1 lime (use a fine grater, ideally a microplane)
– 2 tsp poppy seeds
– maple syrup for drizzling
1. Mix the dry ingredients and make a hole in the center
2. Put in the centre the eggs, vanilla essence, yogurt and milk and mix with a whisk, starting from the centre and slowly incorporating the dry ingredients from the sides.3. Put the zest and juice, poppy seeds and mix again. This goes to rest in the fridge for 30min.4. Put a pan on low heat and put a bit of butter so the pancake doesn’t stick.5. Put a bit of mix at the centre of the pan and let it cook slowly. This not only prevents the centre from remaining raw, but it also makes it easier to flip.6. When you see that it starts to bubble on the top, FLIP! Repeat steps 4 to 6 with the rest of the batter.
I’m so sorry because these pancakes are ADDICTIVE! I’m definitely going to experiment with this batter more, so you’ll be hearing form it 🙂 I hope you’re not on a diet, and if you are, we’ll always have cheat day.