Lemon and poppy seed American style pancakes

Last weekend I made American style pancakes for the first time and I was really impressed with how easy they were to make and how well they turned out. I love American style pancakes because of how light and fluffy they are and they just give something extra than your everyday pancakes. I only made regular pancakes last weekend with a splash of golden syrup in them just to get a feel of how they cook and times etc all the boring stuff that us food bloggers write down to create the perfect recipe. The recipe I adapted the pancakes from only used 2 tbsps of caster sugar in them, I know you have maple syrup with pancakes but im not a lover so that's why I added golden syrup to give them extra sweetness.

Fast forward to this weekend on the rare occasion of having the kitchen to myself on a Sunday and after having a luxury lie in, well 10am which is a luxury in my house, I just thought... Its pancake time. I love lemon and poppy seed together especially in cupcakes or muffins which Iv'e made in the past, so I thought that the flavours would be amazing in pancake form. I added golden syrup again in these as it adds the sweetness maple syrup would give and I served it with raspberry jam on the side. Raspberry and lemon work really well together, the jam brings out the lemon in the pancakes and the poppy seeds give them an earthly undertone. 

Equipment

Mixing bowl

Whisk

Flat frying pan or pancake pan 

Spatula 

Ingredients 

135g Plain flour

2 Tbsp Caster sugar

1 Tsp Baking powder

130ml Milk

1 Egg

2 Tbsp Melted butter

1 Tbsp Golden syrup 

1 Tsp Poppy seeds

Zest of half a lemon 

1 Tsp lemon juice 

In a mixing bowl sieve the flour, sugar and baking powder together. In a separate jug add the egg and melted butter to the milk and whisk together, add in the golden syrup and whisk. Add the lemon zest and juice to the milk mixture.

 Add the poppy seeds to the flour and make a well in the middle, pour in the milk mixture and whisk together until the batter becomes smooth. 

On a hot pan melt a tsp of butter, once the butter has melted add a table spoon of batter to the pan and let it spread out. Leave to cook for 30 seconds or until little bubbles appear on the pancake. Using the spatula flip the pancake over and leave to cook again for 30 seconds or until golden brown. Repeat the process until the batter has been used up. This recipe makes around 13 medium sized pancakes. 

Serve up with some raspberry jam or any topping that you fancy with your pancakes. 

I would love to know what your favourite pancake toppings are!