Sometimes I just want a little nuttiness in my pancakes. These poppy seed pancakes are a delicious solution and perfect for brunch.
Poppy Seed Pancakes
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 cup poppy seeds
2 1/4 cups organic buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
additional butter, to serve (and for pan)
To make the pancakes combine the flour, baking powder, baking soda, salt, and poppy seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. The batter will be a bit lumpy but that’s good, as you don’t want to over mix.
Heat your skillet, pan, or griddle to medium-hot. Test for the right temperature by seeing if a drop of water sprinkled onto the pan starts to dance. Brush on some butter and then pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
If you have any leftover, set between wax paper and freeze. Thaw in a toaster oven or microwave for pancakes anytime.